Mexican Black Bean and Spinach Pizza

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

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 27%
  • Fat: 12.3g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 22.2g
  • Carbohydrate: 51g
  • Fiber: 8.3g
  • Cholesterol: 23mg
  • Iron: 5.5mg
  • Sodium: 979mg
  • Calcium: 488mg

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

  1. Preheat oven to 375°.
  2. Place pizza crust on a baking sheet; bake at 375° for 5 minutes or until crisp.
  3. 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.
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