Loaded Mexican Pizza Recipe

Loaded Mexican Pizza Recipe
Photo by: Taste of Home
Rating

66% would make again

“My husband, Steve, is a picky eater, but this healthy pizza has lots of flavor and he actually looks forward to it. And leftovers are no problem, because this is one of those rare meals that tastes better the next day.” -Mary Barker of Knoxville, Tennessee

This recipe is:

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Healthy

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  • 6 Servings
  • Prep/Total Time: 25 min.

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 the crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, hot pepper sauce and cheeses.
  • Bake at 400° for 12-15 minutes or until cheese is melted. Yield: 6 slices.

Nutrition Facts: 1 slice equals 297 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 566 mg sodium, 41 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.

Loaded Mexican Pizza published in Light & Tasty February/March 2008, p37

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Reviews for Loaded Mexican Pizza (3)

Loaded Mexican Pizza Recipe

Loaded Mexican Pizza

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on May. 05, 2009 by DarlingStarling

Seriously disgusting.

Reviewed on Jul. 29, 2008 by ondfly123

This was fabulous!! The amount of onions is just fine. This recipe has a nice little 'kick' to it, but not too much. Of course, like garlic and peppers, onions are a matter of personal taste. My husband and I really enjoyed this meal.

Reviewed on Mar. 09, 2008 by crw93422

The amount of onion needs to be decreased by more than half. I would not make this again as the recipe reads.

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