Vegetarian Taco Pizza

I found this recipe in this month’s edition of Fitness Magazine. Since my favorite protein source seems to be red meat, I try to find other (healthier) options, such as BEANS! This recipe features beans, avocado and tomatoes….you can’t go wrong!

Ingredients:

1 15 oz. can black beans, drained and rinsed

1 cup thawed frozen corn kernels

4 roma tomatoes, chopped into ¼-inch pieces

½ cup chopped scallions (green onions)

1 tsp ground cumin

1 tsp chili powder

1 avocado, diced into ¼-inch pieces

½ tsp salt

¼ tsp black pepper

16 ounces pizza dough, regular or whole wheat (I used a pre-made wheat pizza crust)

1 cup finely shredded reduced fat cheese (cheddar or Mexican blend)

Directions:

1. Preheat the oven to 450 and place an empty baking sheet on the middle rack.

2. In a medium bowl, combine the black beans, corn, tomatoes, scallions, cumin, chili powder, avocado, salt and black pepper.

3. If using pizza dough, roll the pizza dough into a 13 inch circle on a lightly floured surface. Place dough (or pre-made crust) on warmed baking sheet. Crimp edges to form a lip at the edge of the crust. Top with bean mixture, sprinkle with cheese.

4. If using dough, back 20 minutes. If using pre-made crust, bake according to package directions.

5. Cut into 8 slices. Serve with fat free or light sour cream if desired.

Per serving (2 slices): 499 calories, 24 g protein, 73 g carbs, 16 g fat (4.7 g saturated), 12 g fiber