Mexican Black Bean and Spinach Pizza

"This recipe is great right out of the oven and even better reheated the next day for lunch." - CL Reader

Yield: 4 servings (serving size: 2 slices)

Ingredients

• 1  (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
• 1  (15-ounce) can black beans, rinsed and drained
• 2/3  cup  chopped onion
• 1  teaspoon  ground cumin
• 1  teaspoon  chili powder
• 1  garlic clove, minced
• 1/2  cup  bottled salsa
• 1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2  tablespoons  chopped fresh cilantro
• 1/2  teaspoon  hot sauce
• 1/2  cup  (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1/2  cup  (2 ounces) shredded Monterey Jack cheese

Preparation

Preheat oven to 375°.

Place pizza crust on a baking sheet; bake at 375° for 5 minutes or until crisp.

Mash beans with a fork; combine beans and next 4 ingredients (beans through garlic) in medium bowl, stirring to combine. Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses. Bake at 375° for 15 minutes or until crust is lightly browned.

Nutritional Information

Calories:

408 (27% from fat)

Fat:

12.3g (sat 4.8g,mono 1.3g,poly 1.1g)

Protein:

22.2g

Carbohydrate:

51g

Fiber:

8.3g

Cholesterol:

23mg

Iron:

5.5mg

Sodium:

979mg

Calcium:

488mg