Mexican Black Bean and Spinach Pizza

Name: Mexican Black Bean and Spinach Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 1 teaspoon chili powder; 2 Tbsps chopped fresh cilantro; 1 garlic clove, minced; 1 teaspoon ground cumin; 1 teaspoons hot sauce; 57 grams 1/2 cup shredded Monterey Jack cheese; 158 milliliters chopped onion; 283 grams Italian cheese-flavored thin pizza crust (such as Boboli); 118 milliliters bottled salsa; 57 grams 1/2 cup shredded reduced-fat sharp cheddar cheese; 283 grams 1/2 package frozen chopped spinach, thawed, drained, and squeezed dry

Mexican Black Bean and Spinach Pizz Head to the store and pick up sharp cheddar cheese, ground cumin, hot sauce, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Place pizza crust on a baking sheet; bake at 375 for 5 minutes or until crisp.

Ingredients you will need

Prepared Pizza Crust

Equipment you will use

Baking Sheet

Oven

Mash beans with a fork; combine beans and next 4 ingredients (beans through garlic) in medium bowl, stirring to combine.

Ingredients you will need

Garlic

Beans

Equipment you will use

Bowl

Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro.

Ingredients you will need

Cilantro

Spinach

Crust

Salsa

Drizzle with hot sauce; sprinkle with cheeses.

Ingredients you will need

Hot Sauce

Bake at 375 for 15 minutes or until crust is lightly browned.

Ingredients you will need

Crust

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

425grams

black beans, rinsed and drained 1teaspoon

chili powder 2Tbsps

chopped fresh cilantro 1

garlic clove, minced 1teaspoon

ground cumin 1teaspoons

hot sauce 57grams

1/2 cup shredded Monterey Jack cheese 158milliliters

chopped onion 283grams

Italian cheese-flavored thin pizza crust (such as Boboli)118milliliters

bottled salsa 57grams

1/2 cup shredded reduced-fat sharp cheddar cheese 283grams

1/2 package frozen chopped spinach, thawed, drained, and squeezed dry

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.