Healthy Mexican Tortilla Pizza - cooking recipe

Ingredients

4 small whole wheat tortillas or 4 small corn tortillas
1 large tomatoes, seeded and diced
1 cup green cabbage, shredded
1/4 cup fresh cilantro leaves, chopped
Black Bean Dip
1 teaspoon olive oil
1/4 medium onion, diced
1/2 garlic clove, minced
1/2 tablespoon jalapeno pepper, minced
7 1/2 ounces black beans, from the can, drained and rinsed
1 tablespoon lime juice
1/4 teaspoon ground cumin
1 tablespoon fresh cilantro leaves, coarsely chopped
salt & freshly ground black pepper

Preparation

Preheat oven to 400 degrees.
Prepare 1/2 cup black bean dip: saute onions in the oil for about two minutes until they soften, stirring in the garlic and jalapeno and cooking for one minute more; put the beans in a food processor, add the onion mixture and the rest of the ingredients and puree until smooth.
Place the tortillas on a baking sheet and spread 2 tablespoons of black bean dip on top of each; top with tomato and cabbage and bake for 10 minutes; remove the pizzas from the oven and sprinkle cilantro on each; cool slightly and cut into wedges.