Friday, March 9, 2012

Southwestern Pizza with Black Beans and Corn

If I wanted to toy with your emotions, I might hint (wink wink nudge nudge) about how there was big doings going on at our house, that I had a “big announcement” coming up, or that we were thinking about adding another member to our family. But it all happened so fast, and Monday night, we met our newest family member:


Meet Stitch! He’s a 6 year old Ragdoll (to go with our other two Ragdolls), and he came to us because his previous family was very stressful for him and he needed a home without young children and dogs. So far, he’s integrating pretty well after spending about 24 hours under our bed. He is super sweet and wants lots of love from Joe and me even if he isn’t too sure about the other cats in the house yet. I never thought I’d own three cats, but adopting an older cat was much less intense than getting another kitten, and I’m very happy that we can give Stitch a home where he can be happier.

This week I’m thankful for fluffy cats and avocados. I bought a couple of avocados this week assuming I could figure out some way to use them. When I proposed this dinner to Joe, his eyes lit up, and I hoped it would live up to his expectations. No worries there. The black bean base was the perfect spice level, and all of the toppings made it fun to eat. Using a pre-made pizza crust (processed food alert! Sorry I’m not sorry!) meant that this will be a repeat weeknight dinner for sure.


Southwestern Pizza with Black Beans and Corn
source: Prevention RD
Yields 4 servings (2 slices each)


1 roll Pillsbury original pizza dough
1 can black beans, drained and rinsed
1 chile en adobo, minced + 2 tsp adobo sauce
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1 small tomato, diced
1/2 small red onion, diced
1/2 cup frozen corn kernels (no need to thaw)
1 cup Mexican blend shredded cheese
2 green onions, diced
1/4 cup cilantro, roughly chopped
1/2 avocado
2 Tbsp nonfat plain Greek yogurt
1 Tbsp lime juice


Preheat your oven to 425 F. Line a baking sheet with parchment paper and unroll pizza dough, stretching and pressing to create a rectangle reaching the sides of the baking sheet.

Bake the dough for 5-6 minutes. Remove from oven and set aside.

Meanwhile, place the black beans in a microwave-safe bowl and microwave them on HIGH for 45 seconds. Add the chile en adobo, sauce, chili powder, cumin, and salt to the bowl and use the back of a fork to smash the beans into a thick paste.

Spread the black beans on the pizza dough, followed by the tomatoes, red onion, and frozen corn. Bake the pizza for 8 minutes or until edges of the pizza are just starting to turn golden. Remove the pizza, sprinkle the top with cheese, and bake for another 3-4 minutes until the cheese is melted.

While pizza baked, mash the avocado with the Greek yogurt, lime juice, and a pinch of salt in a bowl. When pizza is done baking, smear the avocado cream across the pizza and sprinkle with green onions and cilantro. Serve immediately.