Cuban Chicken Pizza

This is another Cooking Light recipe (sensing a theme yet ;).  With a job and a massive commute, cooking every day isn't an option.  The actual recipe calls for baking the tortillas to make a crispy "pizza" crust, but I cut the corners on this and just make it into a burrito.  As a burrito, the prep time a whopping 15 minutes.


flour tortillas

1 can no salt added whole kernel corn, drained
1 whole rotisserie chicken, cut into bite size pieces
1/2 teaspoon cumin
1 can black beans, rinsed and drained
1 garlic clove, minced
2 tablespoons lime juice

Shredded pepper jack cheese (as much as you want, depending on how much you like cheese)
Avocado
Sour Cream

1. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.  Add corn to pan and cook  minute or until lightly charred. Add cumin, stir.
2. Add chicken, black beans and garlic; cook 2 minutes or until thoroughly heated.  
3. Remove from heat and stir in lime juice.
4. Heat tortillas
5. Spoon chicken mixture into tortillas; top with shredded cheese, sliced avocado, and sour cream.

**If you want to make the pizza version, bake tortillas in oven at 350 * for 10 minutes.  Remove tortillas from oven.  Once chicken mixture is prepared, spoon approx. 1/2 cup of mixture onto tortilla, sprinkle with cheese.  Put back in the oven at 350 for 2 minutes, or until cheese is melted.  Top with avocado and sour cream.