Ingredients

Mexican Style Corn
2 cups frozen corn niblets
1/2 cup salsa (homemade or store bought)

Pizza
4-6 large flour tortillas
1 recipe, Mexican Style Corn
1 (19 oz) can black beans, drained and rinsed
1/2 sweet onion, such as Spanish or Vidalia, finely chopped
2 cups shredded Monterey Jack cheese
1/2 cup pickled jalapeño pepper slices, drained
2 large red peppers, roasted and cut in strips

Directions

Mexican Style Corn

1. Cook corn according to package directions. When cooked, drain in a colander. Return to saucepan.
2. Stir in salsa, mix thoroughly and warm over low heat for 2 minutes or until heated through. Serve.

1. Preheat oven to 400°F. Place tortillas on oven rack and cook 3 to 4 minutes, or until crispy and lightly browned.
2. Remove tortillas from oven, place on large baking sheet and spread Mexican Style Corn over tortillas. Sprinkle black beans over, then onion and cheese. Arrange jalapenos and red pepper strips in a spoke-like fashion on top.
3. Bake for 6 to 8 minutes, or until cheese is melted.