Taco Pizzas

This has been my favorite quick and inexpensive lunch for the kids and myself, especially when there aren't any leftovers for us to eat. I buy a good quality corn tortilla, that doesn't have any other ingredients except for corn and a trace of lime. I put them in the freezer to have on hand for the emergency lunch or snack.

First step: Prepare your own beans. Soak dry beans (black, kidney or navy) in cool water over night. In the morning, rinse them and cook them on the stove on low heat for a few hours until they are tender. If you cook them longer, they are easier to mash.

Second step: Mash the beans with a potato masher or put them in your blender or food processor to get a smoother consistency.

Third step: Add seasoning to the beans. For black and Kidney beans I add a little bit of chili powder, cumin and salt. For the navy beans I add a little bit of basil, oregano and salt. The beans will keep in your refrigerator through the week to use for snacks or lunches. You can freeze them too to keep on hand.

Fourth step: Spread the beans on the corn torillas, and top with shredded cheese of your choice. Put them on a cookie sheet and bake at 425F for 8-12 minutes, depending if you use frozen tortillas and frozen cheese or not. The tortillas will be nice and crunchy and the cheese will be melted. If you want to add a little more good fat to fill up your little ones, you can spread some coconut oil or butter on the tortilla bottom before baking them.

Cut them with a pizza cutter into four sections and dip in salsa or sour cream if desired!