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Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.
Yield: 1 cup
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Five Layer Mexican Dip
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