Loaded Mexican Pizza

Here is a lower-calorie version of one of my favorite pizzas, contributed to Taste of Home by Mary Barker.

• Ready In: 35 mins
• Yields: 6 slices

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1  medium red onion, chopped
• 1  small yellow sweet pepper, chopped
• 3  teaspoons chili powder
• 3⁄4 teaspoon ground cumin
• 3  medium tomatoes, chopped
• 1  jalapeno pepper, seeded and finely chopped
• 1  garlic clove, minced
• 1  prebaked thin italian  bread pizza crust (10 ounces)
• 2  cups  chopped fresh spinach
• 2  tablespoons  minced fresh cilantro
•  hot pepper sauce
• 1⁄2 cup  shredded reduced-fat cheddar cheese
• 1⁄2 cup  shredded monterey jack pepper cheese

Directions

1. In a small bowl, mash black beans; stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.
2. Place the crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, hot pepper sauce and cheeses.
3. Bake at 400° for 12-15 minutes or until cheese is melted.