Southwest Black Bean Pizza

Southwest Black Bean Pizza

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From: Diabetic Living Magazine

This quick and easy whole-grain pizza uses canned black beans and store-bought salsa. The amount of sodium in purchased salsa varies widely, so read the nutrition label to find one that has about 100 mg of sodium per serving.

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1 portion Whole-Grain Pizza Crust (see associated recipe)
  • 2 teaspoons olive oil
  • ¾ cup purchased salsa
  • 1 cup canned no-salt-added black beans, rinsed and drained
  • ¾ cup red and/or green bell pepper strips
  • 1 fresh jalapeño chile pepper, seeded and cut into thin strips (see Tip) (optional)
  • 1 cup grated reduced-fat Mexican cheese blend (4 ounces)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Grease a 14-inch round baking stone, 12-inch pizza pan, or large baking sheet; set aside. Roll Whole Grain Pizza Crust dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared baking stone. Prick the dough all over with a fork. Bake for 6 to 8 minutes or until the crust is lightly browned.
  2. Lightly brush 1 inch of the edge of the hot crust with oil. Spread salsa over crust to within 1 inch of the edge. Top with black beans, bell pepper, and, if desired, jalapeño pepper; sprinkle with cheese.
  3. Bake for 6 to 8 minutes more or until the cheese is melted and the toppings are heated through.
  • Tip: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 319 calories; 10 g fat(4 g sat); 8 g fiber; 41 g carbohydrates; 16 g protein; 88 mcg folate; 15 mg cholesterol; 3 g sugars; 1,641 IU vitamin A; 38 mg vitamin C; 446 mg calcium; 3 mg iron; 591 mg sodium; 290 mg potassium
  • Nutrition Bonus: Vitamin C (63% daily value), Calcium (45% dv), Vitamin A (33% dv), Folate (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 1½ medium-fat protein, ½ vegetable

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