• 1 Tbsp olive oil
• 1 cup corn (thawed if frozen, or fresh, cut off the cob)
• 2 red bell peppers (seeds removed and chopped)
• 2 jalapenos (seeds removed and chopped)
• 1 small red onion (chopped)
• 1 (4 oz) can black olives (sliced or chopped)
• 2 tsp paprika
• 2 tsp ground cumin
• 1/4 tsp cayenne red pepper

Add oil to a large skillet over medium high heat.  Add everything else and cook 3-5 minutes until heated through.

• 12 corn tortillas (or 6 whole wheat tortillas)

Spread tortillas out across two ungreased baking sheets and set aside.

(If desired, place tortillas in the oven for 5 minutes to crisp them a bit before the next step.)

• 1 (15 oz) can refried black beans (no salt added)
• 1 cup Colby Jack cheese (shredded)

Spread about 3 Tbsp of refried beans on each tortilla.  (You may want to transfer the beans to a bowl, then “fluff” with a fork to achieve an easy spreading consistency, adding a bit of water if needed.)

Then top the beans with the sautéed vegetable mixture and cheese.  Repeat for each tortilla.

Bake the tortilla pizzas for about 5 minutes or until cheese is melted.

• 1/2 cup plain nonfat Greek yogurt (5.3 oz container)
• 3 Tbsp lime juice (juice from 2 small limes)
• 2 avocados (halved, pitted and flesh removed)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 garlic cloves (finely diced, or 1/2 tsp garlic powder)
• 1 jalapeno (or 1 chipotle chile in adobo, chopped, OPTIONAL)

Add to a food processor or blender and blend until smooth.  Add additional lime or lemon juice (or milk), 1 Tbsp at a time, to thin the cream if needed.  Refrigerate until ready to serve.  (You will use one cup for the pizzas, then can use leftover Avocado Cream for Fish Tacos another night!)

• 1/2 cup fresh cilantro (chopped, OPTIONAL)

Serve the pizzas topped with a spoonful of avocado cream and cilantro.  Slice or fold and eat as a “taco” pizza if desired!