Ingredients
1 package (16 ounces) frozen corn, thawed1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 medium sweet red pepper, finely chopped1 tablespoon chili powder1 tablespoon cider vinegar2 teaspoons olive oil1 teaspoon ground cumin2 prebaked 12-inch pizza crusts2 cups shredded cheddar cheese2 spinach tortillas (10 inches)1 can (4-1/4 ounces) chopped ripe olivesSour cream, optional
Preparation
Preheat oven to 450°. In a large bowl, combine the first eight ingredients. Transfer half of the mixture to a food processor. Process until blended; spread over crusts. Top with remaining bean mixture; sprinkle with cheese.
For bats, cut three 7-in. strips from edges of each tortilla. Using kitchen shears, cut scallops along the straight edge of each strip. From each center portion, cut three bat faces. Assemble three bats on each pizza. Arrange olive pieces on bats to make eyes and mouths. Sprinkle remaining olives over pizzas.
Bake 10-15 minutes or until cheese is melted. If desired, serve with sour cream.
