Chicken and Black Bean Pizza

• 2 boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 1 tsp canola oil
• 1 cup cooked reduced-sodium black beans
• 1 red bell pepper, diced
• 1/2 cup frozen (or fresh) corn kernels, defrosted
• 1 (4 oz.) can diced green chiles
• Juice of 1/2 lime
• 4 whole wheat tortillas
• 2 1/2 oz. queso fresco, crumbled
• 3 tbsp minced cilantro
• Salsa, for serving

1. Preheat the broiler. Place the rack at the second-highest position.
2. Place the chicken pieces in a medium bowl and toss with the chili powder, cumin, salt and pepper.
3. Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is starting to brown, 3 minutes.
4. Add the black beans, red bell pepper and corn. Cook until the chicken is cooked through, about 1 minute. Stir in the diced green chiles and lime juice.
5. Place 2 whole wheat tortillas on a large baking sheet and lightly coat each side of the tortillas with cooking spray. Broil for 2 minutes, then flip the tortillas and broil for 1 more minute.
6. Spread 1 cup of the chicken mixture on each browned tortilla and top each with 1 1/2 tablespoons queso fresco. Broil for 1 minute. Garnish with cilantro and salsa. Serve.
7. Repeat with the remaining tortillas, chicken mixture, queso fresco, cilantro and salsa.