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





