Mexican Pita Pizza
Yield: 2 pizzas
Prep: 5 minutes
Total Time: 15 minutes
2 whole wheat pitas
1 can refried black beans
1 bell pepper sliced
1/2 onion sliced
1/2 zucchini quartered
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. cumin
salt & pepper to taste
vegetable broth or water
Toppings: spinach, salsa, avocado, tomatoes
Preheat oven to 425 degrees.
Cut up veggies. Slice bell pepper, onion and quarter zucchini.
In a large skillet over medium-high heat add your bell peppers and onions. Sauté for about 3 minutes until onion and peppers start to get tender. Depending on your pan you may need a splash of water or vegetable broth to keep your veggies from sticking.
Add zucchini, chili powder, garlic, cumin, salt and pepper and stir. Cook until all your veggies are tender but not mushy. Splash with water or vegetable broth as needed while sautéing.
Warm refried beans in the microwave or over the stove top until warm.
Take your pita bread and spread the beans evenly over one side of the pita.
Spread your veggie mixture evenly on top of the beans.
Place directly on the oven rack and bake for 8-10 minutes until crispy.
Top with salsa, avocado, spinach and tomato or any other toppings you prefer. Toppings like cabbage, sweet potato, cilantro, lime, avocado cream etc. would be excellent!
Cut into 4 pizza slices.
*Although dry beans cooked from scratch are better for you canned beans are a lifesaver. I generally look for low sodium or no salt added when shopping for canned products.
*The topping options on this Mexican Pita Pizza are endless. Get creative and find what excites your taste buds. In true Feenin For Greens style I went with a little extra green to keep things lively!