Yields: 24 servings
Conversion Chart: Here >>
Ingredients:
¾ cup olive oil
4½ quarts fresh or frozen corn kernels
12 medium tomatoes, chopped
3 small white onions, finely chopped
1½ teaspoons salt
1 cup drained and chopped pickled jalapeño peppers
3 cups sour cream
1½ cups mild enchilada sauce
11¼ pounds rinsed and drained canned black beans, 1½ cups drained liquid reserved
24 (8-inch) flour tortillas
3 pounds finely shredded Cheddar Jack cheese blend
1½ cups chopped fresh cilantro leaves
Procedure:
1. In large sauté pan, heat oil over mediumhigh heat. Add corn, tomatoes, onions and salt; cook until onions are translucent, stirring occasionally. Stir in jalapeños.
2. Stir together sour cream and enchilada sauce. Coarsely mash beans with reserved liquid.
3. For each pizza, spread about ½ cup beans over tortilla; top with about ¾ cup corn mixture and 2 ounces cheese.
4. Bake pizza at 400° until cheese melts and tortilla is crisp. Cut pizza into 6 wedges; drizzle with sour
cream mixture and sprinkle with cilantro.
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie2/docs/ibook.pdf