Whatcha Eating? Wednesday

Today's recipe is one of my favorites! It is from the Cooking Light Chicken recipe book again. My kids don't eat it, because of the black beans, so I usually make them cheese quesadillas and JT and I enjoy it!

Cuban Chicken Pizza

4 (8-inch) fat-free flour tortillas
1 (11-ounce) can no salt-added whole-kernel corn, drained
1/2 teaspoon cumin seeds
2 cups diced roasted chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 garlic clove, minced
2 tablespoons fresh lime juice
3/4 cup Monterey Jack cheese with jalapeño peppers
4 teaspoons chopped fresh cilantro

Preheat oven to 350°.


Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.

Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.