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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Healthy Beef Enchiladas

Ingredients:

• 1 pound lean ground beef or 1 package fully cooked shredded beef
• ½ cup chopped onion
• 2 cloves garlic, crushed
• ½ tsp. salt
• ¼ tsp. pepper
• 2 cans (10 ounces each) mild enchilada sauce
• 8 small corn tortillas (6-7 inches diameter)
• ¾ cup shredded pepper-jack cheese
• 1 Tbsp. chopped fresh cilantro
• sour cream (optional)

Instructions:

1. Preheat oven to 350°F.
2. In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into ½-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in ½-cup enchilada sauce from one can. Set aside remaining sauce from that can.
3. If using fully cooked shredded beef, stir in ½ cup enchilada sauce and follow recipe below.
4. Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish.
5. Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes.
6. Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired.

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