Cuban Chicken Pizza

Cuban Chicken Pizzas

1 cup Corn (frozen is fine!)

Drizzle of EVOO

1 cup black beans, rinsed

2 cloves of garlic, peeled and diced

1 small yellow onion, diced

Cumin, 1 tsp, more if you like cumin which I do!

Curry powder (optional) ½ tsp

2 cups of cooked, shredded chicken breast

Whole wheat tortillas

1/3 cup Cheddar or Monterey jack cheese.

Cooking spray

Plain greek yogurt

Cilantro, chopped

Saute the corn in a drizzle of EVOO over medium heat, for about 5 minutes if frozen, 1-2 if not. Throw in chopped onions and garlic. Add cumin, curry powder and salt and pepper to taste. Cook for 1 more minute. Add black beans and then chicken breast. Stir to heat all the way through.

Meanwhile spray the tortillas with cooking spray, put in 350 degree oven for about 5-7 min until starting to brown, and firm. Remove. I usually put them directly on the grate of the oven, so both sides brown. When you pull out, put on a cookie sheet covered in foil. Add Chicken mixture. Top with cheese, put back in oven for only about 5 minutes until cheese melts. Pull out and cut into four triangles each. This should make 3 cuban chicken pizzas. I actually make two, one for Paul and I, and then the rest of the chicken mixture I put into a tortilla and make quesadillas for the kids, because It’s less messy and they are less likely to complain about the beans and corn!

If you are following the 21 day fix, it’s  2yellows, ½ blue, 1 red, and green really isn’t enough to count, so pair it with a big green salad!