Servings and Ingredients
|1 (15 oz) can Hy-Vee no-salt-added canned black beans|
|1 thin whole wheat Boboli pizza crust|
|1 c. diced cooked chicken breast|
|1 c. roasted corn tomato salsa|
|1 (4.25 oz) can whole mild green chilies, diced|
|4 oz. Cabot Sharp light cheddar, grated (about 1 c.)|
|¼ c. coarsely chopped fresh cilantro leaves|
|Crushed red pepper flakes, optional|
- Preheat oven to 375 degrees.
- Drain black beans, reserving 4 tablespoons liquid. In food processor, process 1/2 cup of beans with just enough liquid to make thick puree; spread puree over crust.
- Sprinkle remaining beans over puree. Evenly distribute chicken, salsa and chilies on top. Sprinkle with cheese.
- Bake for 10 to 15 minutes, or until cheese is melted and bubbly. Remove from oven and sprinkle with cilantro and red pepper flakes, if using.