Tortilla pizza with black beans, corn and peppers

Ingredients

For 1 serving

• Corn tortillas3
• Cooked black beans100 g
• Canned sweetcorn50 g
• Bell peppers80 g
• Salsa60 g
• Monterey Jack35 g
• Cilantro3 g
• Extra virgin olive oil1 teaspoon

Contains: lactose,

In season: June – September

Method

1. Preheat the oven to 220 °C (conventional). Brush the corn tortillas with the oil, lay them on a tray lined with baking paper and toast for 4 minutes, until just crisp.
2. Meanwhile rinse and drain the black beans and sweetcorn; wash the pepper, remove the seeds and membranes and cut it into thin strips; grate the Monterey Jack.
3. Mash half the beans with a fork and spread them over the tortillas with the salsa.
4. Top with the whole beans, sweetcorn, pepper and cheese and bake at 220 °C for 8 minutes, until the cheese has melted and the edges are crisp.
5. Finish with chopped fresh coriander.