Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4
- 4 flour tortillas (8 inches)
- 1 can (15 ounces) refried black beans
- 4 fresh plum tomatoes, chopped
- 1 can (4 ounces) Rio Luna Organic Nacho Sliced Jalapenos, drained
- 1 1/3 cups shredded Mexican cheese blend
- 1 tablespoon chopped fresh cilantro
- chipotle-ranch dressing (optional)
- Heat oven to 400° F.
- Bake tortillas directly on oven rack 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.
- Bake 8 minutes, or until cheese is melted. Sprinkle with cilantro just before serving.
Tip: For added flavor, drizzle pizzas with chipotle-ranch dressing.