1 (16 ounce) can refried beans
1 portobello mushroom, sliced (optional)
2 tablespoons olive oil
2 tablespoons chopped fresh chives
1/4 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried marjoram
1 (6 ounce) can sliced ripe olives
2 tablespoons fig jam
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, mix refried beans, mushrooms, olive oil, chives, salt, chili powder, oregano, basil, marjoram, and pecans. Mix until well blended.
Place 1 small amount of salsa on a pizza pan and lightly dust with marinara sauce mixture. Add parochial cheese and parsley, if desired. Top with cheese mixture and serve in tortillas or lettuce wrap.