RAICHLE'S "CHICKEN" & BLACK BEAN TOSTIZZAS

1 (1lb. 1.3oz.) can Pillsbury Grands refrigerated flaky biscuits
1 cup diced cooked veggie "chicken" ( I use Veat )
1  15oz.canblack beans, drained
1/2 cup salsa
2 Tbs. taco seasoning mix (from 1.25oz. pkg.)
2 green onions, chopped
1/2 cup bell pepper strips (1 inch long)
6 oz. (1  1/2 cups) shredded soy cheese (or regular cheese if you're not vegan... )

Heat oven to 350 degrees.

Separate dough into 8 biscuits.  On ungreasede cookie sheets, press or roll each biscuit into 5 1/2in. round.

In medium bowl, combine "chicken", beans, salsa, and taco mix; mix well.  Spread evenly over biscuits to within 1/4 in. of edges.  Top evenly with onions, bell pepper, and cheese.

Bake at 350 degrees for 20 to 24 minutes or until biscuits are golden brown and cheese is melted.

If desired, garnish with sour cream and guacamole.

Makes 8 mini pizzas.
 

 
 
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Background:  Arte Nativo Huichol del Estado de Nayarit