• Preheat the oven to 350º and line a baking sheet with parchment paper. Set aside.

Fry the Tortillas

• Use a 4-inch biscuit cutter to cut out rounds from tortillas (should get 3 per tortilla) or use the small street taco size flour tortillas.
• Over low heat, add ⅓ cup of oil to a fry pan.
• Fry each mini tortilla until lightly golden brown, pressing out any air pockets that form.
• Place on a wire rack over a cookie sheet, lined with paper towels, to cool.

Seasoned Chicken

• Butterfly chicken breasts and cut into thin strips (stir fry size).
• Cut each strip into ½-inch thick and 2-inches long.
• In a medium size bowl, add chicken strips and 1 tablespoon of oil. Stir.
• In another bowl, add Slap Ya Mama, paprika, cumin, pepper, and garlic powder. Stir to combine.
• Sprinkle seasonings over the chicken and mix thoroughly to combine.
• Heat the remaining tablespoon of oil in a medium sized saute pan, over medium heat.
• Add the chicken and sliced onions.
• Cook until onions are translucent and chicken is cooked through, 8-10 minutes.
• Add the diced green chilis to the pan and turn off the heat.

Refried Black Beans

• In a small pan, heat butter over medium and add black beans.
• Cook until heated through and with a masher, or the back of a fork, smash the black beans a bit.
• Add half of the milk and stir.
• Mash the remaining beans leaving some chunks, for consistency. Add more milk, if needed.

To Assemble Pizzas

• On the prepared baking sheet, place your first fried tortilla and smear a thin layer of black beans.
• Next, sprinkle some cheese and a drizzle of green sauce.
• Layer the second tortilla topped with a scoopful of chicken, followed by another sprinkle of cheese.
• Top with the third tortilla, a spoonful of green sauce, and more shredded cheese.
• Repeat the process with remaining ingredients. Add sliced olives, if desired.
• Bake for 5-7 minutes or until the cheese has melted.