Mexican Pizzas | Oklahoma State University

Ingredients

• 4 10-inch flour tortillas
• Vegetable cooking spray
• 1 cup prepared thick-and-chunky salsa
• 1 teaspoon ground cumin
• 2 tablespoons cilantro leaves, chopped
• 1 can (15 ounces) black or pinto beans
• 1 can (4-½ ounces) chopped green chilies
• 1 cup thawed or canned and drained corn
• 1 cup sharp cheddar cheese, shredded