I made these Chicken and Black Bean Tostizzas for lunch yesterday - they were quite yummy! Thanks to my big sis for the recipe!
Chicken and Black Bean Tostizzas
1 17.3-oz. pkg. large refrigerated biscuits
1/2 cup chunky salsa
1 c. diced cooked chicken
1 c. canned black beans, drained and rinsed
1/4 c. chopped fresh cilantro
1/4 tsp. cumin
2 green onions, chopped
1/2 c. green or red bell pepper strips
1-1/2 c. shredded cheddar cheese
1/2 c. sour cream (optional)
1/2 c. guacamole (optional)
*Note: I cut this recipe in half since it was just my husband and I eating them.
Heat oven to 350 degrees. Separate dough into 8 biscuits. On an ungreased cookie sheet, press or roll each biscuit into 5-1/2 inch circles. In a medium bowl, combine salsa, chicken, black beans, cilantro and cumin; mix well. Spread evenly over biscuits to within 1/4 inch of the edges. Top evenly with green onions, bell pepper strips and cheese. Bake for 20 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole, if desired.
Pair these scrumptious tostizzas with watermelon, fresh corn on the cob, and spanish rice or refried beans and enjoy!