Mexican Black Bean and Veggie “Skinny” Pizza

Tortilla Pizza

8 Sonora Keto Tortillas

2 cans refried black beans

2 tsp paprika

2 tsp ground cumin

¼ tsp cayenne pepper

1 can whole black olivessliced

1 small red oniondiced

3 medium tomatoeschopped

1 red bell pepperfinely chopped

½ bunch green onionssliced

¾ cup shredded Monterey Jack cheese

avocado cream

salsa for serving

Avocado Cream

1 ripe avocado

½ cup greek yogurt

2 tbsp freshly squeezed lemon juice

1 large clove garlic

3 tbsp extra virgin olive oil

¼ tsp kosher salt

¼ tsp freshly ground pepper

Mexican Pizza

Preheat oven to 400 degrees F with pizza stone or baking sheet inside.

Working in batches, lay as many tortillas as possible on pizza stone or baking sheet without overlapping. Bake for 10 minutes or until crispy.

Heat black beans, paprika, cumin and cayenne over medium heat and blend until smooth and pliable, easy to spread.

Remove tortillas from oven. Divide black beans among baked tortillas, spreading evenly to edges.

Evenly distribute olives, red onion, tomatoes and bell pepper among tortillas for toppings.

Sprinkle approximately 1.5 tablespoons of shredded cheese over the top of each pizza.

Bake pizzas for about 10 minutes or until cheese is melted and bubbly and toppings are cooked through.

Before serving, dollop or swirl avocado cream over the pizzas to taste. Sprinkle green onions on top.

Avocado Cream

Blend all ingredients in a food processor until smooth.