Individual Black Bean Pizzas

Whoa, yet another meal I prepared without a specific recipe?!  Shocking.  This particular recipe was inspired by my friend and fellow Real Food connoisseur Seth, who's been teasing me with tales of his Mexican black bean pizza for about three weeks now.  (Actually, I think he sent me a recipe awhile ago, but I couldn't figure out where I put it...so mostly that's my fault.)  Finally, I was left today without a plan for dinner, so I made up my own version of this crowd pleaser.

Individual Black Bean Pizzas (makes 12 small pizzas)

• 12 - 6" corn tortillas
• 1 15-oz can black beans, drained and rinsed
• 1/2 to 1 cup salsa 
• 2 large boneless, skinless chicken breasts, diced and marinated in The Candid Kitchen's Fajita Marinade.
• 1/2 bell pepper, minced (I prefer red or yellow)
• 1/2 red onion, minced
• 24 grape tomatoes, sliced
• 1 1/2 cups shredded cheese (I used sharp cheddar)
• Shredded lettuce, sour cream, and taco sauce or salsa to garnish

1.  Heat oven to 350*.  Lay tortillas out on 2 cookie sheets (6 on each) and cook for 3 minutes on each side.
2.  Combine black beans and salsa in a blender until a paste forms.  You'll need to use more salsa if you use a chunky version.
3.   In a stir fry or saute pan, cook chicken thoroughly.  Remove chicken from heat and shred with a fork.
4.  Top each tortilla with 1 to 1 1/2 Tbsp of the black bean paste, approximately 1 1/2 Tbsp of shredded chicken, 2 sliced grape tomatoes, minced onion and bell pepper, and 1 Tbsp shredded cheese.
5.  Cook in 350* oven for 15-20 minutes, or until cheese is melted and edges of tortillas are crispy.
6.  Cut each tortilla in half.  Garnish with lettuce, sour cream, and more salsa.

Note: You can certainly add more veggies to this recipe; black olives would probably be a popular choice but I personally can't stand them.