Mexican Tortilla Pizza

Ingredients

• 15 ounce black beans drained and rinsed canned
• 4 6-inch corn tortillas whole-wheat (es in diameter)
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons cilantro leaves fresh coarsely chopped
• 1 clove garlic minced
• 1 cup cabbage shredded green
• 0.3 teaspoon ground cumin 
• 1 tablespoon jalapeno minced
• 2 tablespoons juice of lime 
• 2 teaspoons olive oil 
• 0.5 medium onion diced
• 2 servings salt and pepper black freshly ground
• 1 large tomatoes diced seeded
• 1 tablespoon water 

Equipment

• food processor
• frying pan
• baking sheet
• oven

Directions

1. Preheat the oven to 400 degrees F.
2. Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes.
3. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
4. Heat the oil in a skillet over a medium heat.
5. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
6. Put the beans into a food processor.
7. Add the onion mixture and the rest of the ingredients and puree until smooth.