10 (6-inch) Old El Paso™ flour tortillas
1 (16-ounce) can black bean refried beans
1 teaspoon taco seasoning
1/2 teaspoon kosher salt
1 cup salsa, more if needed
2 cups shredded cheese
1 1/2 cup cooked meat (I used shredded rotisserie chicken)
Optional toppings: tomatoes, sliced olives, diced avocado, sour cream, chopped cilantro
1 Pre-heat the oven to 400ºF. Line a baking sheet with foil or use a pizza pan. Place the tortillas on the pan and warm them in the oven for 3 minutes.
2 While the tortillas are cooking, heat the beans in a small sauce pan over medium-low heat for 2 to 3 minutes. Stir in 3 Tablespoons of salsa, taco seasoning and salt. Add more salt and pepper to taste.
3 Remove tortillas from the oven and spread the beans onto the top side of 5 tortillas. Sprinkle with cheese, add meat if desired and then top with another tortilla. Spread salsa on top of the tortilla and then add cheese. Bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
4 Top with fresh ingredients such as tomatoes, sliced olives, diced avocado, sour cream, chopped cilantro and then cut into 4 slices.
View the entire recipe and more at http://www.bettycrocker.com/recipes/easy-mexican-pizza/87883935-1bbe-403f-a897-d1f9ff238c8a