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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Black Bean Mexican Pizza |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Black Bean Mexican Pizza recipe on the web!!David Schmitt - Phoenix, Arizona Bake-Off® Contest 35, 1992 Prize Winner Also called turtle beans, black beans have long been a staple in Mexico, Central and South America, the Caribbean and the Southern United States. They have black skin, cream-colored flesh and a sweet flavor that is complemented by a variety of seasonings. _ (10-ounce) can refrigerated pizza crust TOPPING _ (15-ounce) can black beans, drained, rinsed _ tablespoons olive oil or vegetable oil _ tablespoons chopped fresh cilantro or parsley _ teaspoon cumin _ teaspoon hot pepper sauce ___ teaspoon minced garlic _ cup (4 oz.) shredded Monterey Jack cheese _ cup (4 oz.) shredded Cheddar cheese _ (2 1/4-ounce) can sliced ripe olives, drained ___ cup diced red bell peppers ___ cup sliced green onions ___ cup dairy sour cream ___ cup green taco sauce or taco sauce _ cup chunky-style salsa __David Schmitt ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 425°F. Lightly grease 12-inch pizza pan or 13 x 9-inch pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake at 425°F. for 7 to 10 minutes or until light golden brown. In food processor bowl with metal blade, combine black beans, oil, cilantro, cumin, hot pepper sauce and garlic; process until smooth, frequently scraping down sides of bowl.* Spread bean mixture over partially baked crust. Sprinkle with cheeses, olives, bell pepper and green onions. Bake at 425°F. for 7 to 12 minutes or until crust is deep golden brown and cheese is melted. In small bowl, combine sour cream and taco sauce; blend well. Serve pizza with sour cream mixture and salsa. *TIP: Bean mixture can be mashed with fork or potato masher, but it will not be as smooth. Nutrition Per Serving: Calories 340; Protein 14g; Carbohydrate 29g; Fat 19g; Sodium 830mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cajun Red Beans and Rice Orange-Cumin Chicken and Vegetables Spicy Broccoli Aïoli Pizza California Casserole Bean and Sausage Bake Chicken Broccoli Stroganoff Peppers Olé Quick-Topped Vegetable Chicken Casserole Biscuit Stuffin' Atop Chops Zesty Italian Crescent Casserole Creamy Spinach and Tortellini Easy Seafood Dinner West African Chicken and Groundnut Stew Smoky Southwestern Shepherd's Pie Salsa Couscous Chicken Crafty Crescent Lasagna Broccoli Brunch Braid Chicken Prosciutto with Mushroom Sauce Thai Curry Chicken and Vegetables Chick-n-Broccoli Pot Pies Wild Rice and Ham Country Tart Bacon Quiche Biscuit Cups Dotted Swiss and Spinach Quiche Chicken Picadillo Pie Italian Cheese Rustic Pie Bean Picadillo Tortillas Enchilada-Style Chicken Pie Italian Country Loaf Rustica Italian Zucchini Crescent Pie Gorgonzola and Onion Pie Italian-Style Fish and Vegetables Crab Meat Salad Pie Black Bean Mexican Pizza Chicken Fajita Pizza Hearty Reuben Pizza Deluxe Turkey Club Pizza Hearty Mexican Pizza Polish Pizza Hungry Boys' Casserole Oriental Stir-Fry Pizza Spinach Pierogi Pizza 02: Main Dishes |
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