So because this is a week ful of my loves and likes, I'll confess a growing problem I have. I love black beans, I would eat them everyday if given the opportunity. But, I'm also faced with a distinct craving for pizza this week. So after a little digging I found a yummy pillsbury recipe for black bean pizza. I sacrifice my snobbish hate of all things pillsbury for today only. Tomorrow it will be hate once again haha.
Chicken Black Bean Tostizzas
INGREDIENTS
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 cup diced cooked chicken
1 cup Progresso® black beans, drained (from 15- or 19-oz can)
1/2 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
2 green onions, chopped
1/2 cup bell pepper strips (1 inch long)
1 1/2 cups shredded Cheddar cheese (6 oz)
DIRECTIONS
1.Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
2.In medium bowl, mix chicken, beans, salsa and taco seasoning mix. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper and cheese.
3.Bake 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time. If desired, garnish with sour cream and guacamole.