Found this great recipe for Mexican Tortilla Pizza by Ellie Krieger on FoodNetwork.com. We really enjoyed it! Below is the original recipe and how we adjusted.
4 corn tortillas, or whole-wheat tortillas (6-inches in diameter)
1/2 cup Black Bean Dip, recipe follows
1 large tomato, seeded and diced
1 cup shredded green cabbage [we used purple cabbage]
1/4 cup chopped fresh cilantro leaves
[We added fresh guacamole on top as well.]
Preheat the oven to 400 degrees F.
Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
BLACK BEAN DIP:
2 teaspoons olive oil [we used water instead]
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon minced jalapeño pepper
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons lime juice
1/4 teaspoon ground cumin [we used coriander]
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon water
Salt and freshly ground black pepper
Heat the oil/water in a skillet over medium heat. Add onions and sauté until they soften, about 2 minutes. Stir in the garlic and jalapeño and cook for 1 minute more. Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and purée until smooth. Yield: 1 cup