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Mexican Black Bean and Spinach Pizza

Cooking Light
Mexican Black Bean and Spinach Pizza
Photo: Karry Hosford
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Worthy of a Special Occasion

"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
Cooking Light, JULY 2003

Member Ratings and Reviews

5 stars
from An Unknown Location
A really nice, healthful meal. It is indeed better the next day. I used the whole package of spinach (hey, why not?). It's a little heavy on the onions, which remain crunchy -- not my favorite thing. I'd probably use 1/3 cup next time and/or chop them more finely.01/30/10

5 stars
karen from An Unknown Location
I enjoyed this! Was only me so I cut the 10 oz crust in half as did the recipe (roughly). Used fresh spinach sauteed with olive oil, added chicken fajita strips (from the freezer section) chopped. Used fat free cheddar and colby-jack combo as those are what I had. Next time I will mix the salsa into the bean mixture like someone else had suggested. It was dry where there was only black beans and no salsa. My pizza wasn't as thick and as decadent at the picture because I didn't really LOAD on the stuff, but next time will definitely use more cheese. Think I'll make this more veggie by using shredded carrots, maybe some mexi or whole kernel corn.04/11/09