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Loaded Mexican Pizza

My husband is a picky eater, but this healthy Mexican pizza has lots of flavor, and he actually looks forward to it. Leftovers are no problem, because this meal tastes better the next day. —Mary Barker, Knoxville, Tennessee
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 slices

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium red onion, chopped
  • 1 small sweet yellow pepper, chopped
  • 3 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 3 medium tomatoes, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 prebaked 12-inch thin pizza crust
  • 2 cups chopped fresh spinach
  • 2 tablespoons minced fresh cilantro
  • Hot pepper sauce to taste
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup shredded pepper jack cheese

Directions

  • In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.
  • Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce and cheeses.
  • Bake at 400° for 12-15 minutes or until cheese is melted.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 slice: 297 calories, 9g fat (4g saturated fat), 17mg cholesterol, 566mg sodium, 41g carbohydrate (5g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.

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