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Mexican Black Bean, Corn, and Vegetable Pizza

 
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Mexican Black Bean, Corn, and Vegetable Pizza Mexican Black Bean, Corn, and Vegetable Pizza

Instead of pizza sauce, use salsa as the base. Top with cheddar cheese, poblano or green bell peppers, black beans and corn. Serve with some fresh cilantro, scallions and fresh lime wedges.

Yield

2

servings

Prep

10

min

Cook

15

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

8 ounces pizza dough
preferably whole wheat
*
¼ cup salsa
prepared
½ cup cheddar cheese
shredded
½ poblano peppers
cut into small cubes, or green bell pepper
*
½ sweet red bell peppers
cut into small cubes
¼ cup corn
fresh or frozen
½ cup black beans
raised and drained
scallions, spring or green onions
sliced, for serving
*
cilantro
freshly chopped, for serving
*
limes
wedges
*

Directions

Preheat the oven to 450℉ (230℃).

Roll the pizza dough out into a 10 to 12-inch circle or desired thickness. Place the pizza dough onto a pizza pan sprinkled with cornmeal.

Spread the salsa onto the dough evenly. Top with cheddar cheese, then peppers, corn, and black beans.

Bake for about 15 minutes, or until the cheese melts, and the edges become slightly brown. Remove from the oven, and let cook for a few minutes.

Top with fresh scallions and cilantros. Cut into wedges, squeeze lime juice over and serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 19645% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 507mg 21%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 22%
Sugars g
Protein 24g
Vitamin A 26% Vitamin C 69%
Calcium 23% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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