Loaded Mexican Pizza Recipe
Loaded Mexican Pizza Recipe photo by Taste of Home

Loaded Mexican Pizza Recipe

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My husband 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, Knoxville, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Bake at 400° for 12-15 minutes or until cheese is melted. Yield: 6 slices.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Loaded Mexican Pizza in Light & Tasty February/March 2008, p37

Nutritional 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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Loaded Mexican Pizza

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Sep. 24, 2014

"We really liked this; husband says it's a keeper. Followed recipe as it was written."

MY REVIEW
Reviewed Dec. 8, 2012

"I thought it was good. My husband did not. I went with the salsa in the beans and did not drain it. Should have. When I took it out of the oven, there was liquid coming out. So, with the tomatoes and salsa, too much liquid. I also cut back on anything hot. The only reason I won't make it again is because my husband won't eat it."

MY REVIEW
Reviewed Oct. 2, 2012

"This pizza was such a nice change of pace! Very very good! My husband (who thinks that if there isn't any meat then it's not a full dinner) didn't even notice it was vegetarian. My two daughters cleaned their plates too! I left off the jalapenos to keep the spice level down, but they can be added to individual slices later. It was a great tip to add salsa to the mashed black beans to make it easier to spread too!"

MY REVIEW
Reviewed Oct. 2, 2012

"This pizza was such a nice change of pace! Very very good! My husband (who thinks that if there isn't any meat then it's not a full dinner) didn't even notice it was vegetarian. My two daughters cleaned their plates too! I left off the jalapenos to keep the spice level down, but they can be added to individual slices later. It was a great tip to add salsa to the mashed black beans to make it easier to spread too!"

MY REVIEW
Reviewed Jun. 2, 2012

"EXCELLENT pizza. I didn't miss the meat at all. I did a couple changes but mostly small stuff. Did a red pepper instead of a yellow pepper. I did only 1 tsp of chili pwd since I was serving it to my little boy and skipped the jalapeno. I added almost a full cup of homemade salsa to the bean mixture that was first spread on the crust and it seemed to make it easier to spread. I used shredded mozerella cheese, just a tad bit of shredded pepper jack and shredded cheddar. I was trying to keep the spiciness down but not kill it. I also put some of the cheese down over the first bean layer so it wouldn't all be on the top and be given the chance to slide off. After cutting the pieces I topped them with sliced avocado. Very healthy and very very good flavor :)"

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