Mexican Black Bean and Spinach Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is great right out of the oven and even better reheated the next day for lunch. - CL Reader 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 |
Directions:
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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