Mexican Black Bean and Spinach Pizza

Mexican Black Bean and Spinach Pizza Recipe
Photo: Karry Hosford
"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)

Recipe from

Cooking Light

Nutritional Information

Calories 408
Caloriesfromfat 27 %
Fat 12.3 g
Satfat 4.8 g
Monofat 1.3 g
Polyfat 1.1 g
Protein 22.2 g
Carbohydrate 51 g
Fiber 8.3 g
Cholesterol 23 mg
Iron 5.5 mg
Sodium 979 mg
Calcium 488 mg

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.

July 2003
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