Portobello Mushroom Pizza

• 4 tomatoes 
• 4 large portobello mushrooms 
• 4 cloves of garlic 
• lemon 
• 1 leek 
• 1 onion 
• fresh basil 
• fresh parsley 
• Olive oil
• Salt 
• Spray pan;
• stuff mushrooms;

Top with cheese;

Bake at 400 F for 12 minutes.

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Mexican Black Bean Pizza

Ingredients

• 1 1/4 cups shredded Mexican Blend cheese
• 1/4 cup shredded Monterey Jack cheese
• 2 tablespoons olive oil
• 8 (6-inch) flour tortillas
• 1 small onion, chopped
• 1 (15 ounce) can BUSH’S® Black Beans, drained
• 1/2 cup salsa, mild or spicy
• 2 ounces canned chopped green chiles
• 2 ounces pulled chicken

Instructions

1. Heat oven to 350°F. Mix half the Mexican Blend cheese with the Monterey Jack cheese in a bowl; set aside.
2. Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer. Puncture each tortilla a few times with a fork. Sprinkle remaining Cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla. Bake 5-6 minutes or until browned slightly.
3. While tortillas bake, heat remaining oil in a skillet and cook onions until browned. Add beans and partially mash with a potato masher or the back of a fork.
4. Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with salsa, green chiles, pulled chicken and cheese mixture.
5. Return to oven. Bake until cheese melts, about 10-20 minutes.
   
   
   Source :http://tidymom.net/2013/mexican-black-bean-pizza/

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