Mexican Pizza

I was cooking myself lunch last night and I was hit with inspiration to use up some of the fresh herbs and such in my refrigerator. This recipe is a creation from leftover herbs and a can of black beans.

This is a great light dinner or lunch to take to work. And it only takes a couple minutes to prepare. And you can change up the ingredients with whatever you have in your refrigerator.

If you are planning on taking this for lunch I would store the bean mixture in one container and the carrots and scallions in another. That way you can warm up the bean mixture a little bit if you don’t have a toaster oven at work.

I ended up liking this recipe so much I took it for lunch instead of the lunch I made last night. 🙂

Mexican Pizza

  • 15oz can of black beans
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1-2 cloves garlic
  • 1 1/2 tablespoons nutritional yeast
  • 1 small handful fresh cilantro
  • 1 small handful fresh parsley
  • juice from 1/2 a lime
  • 1/2 teaspoon salt
  • 1-2 tablespoons water
  • 3-4 whole wheat pitas
  • 2 large carrots, grated
  • 3-4 scallions, sliced
  • 1 cup jarred or fresh salsa

In a food processor combine the first 9 ingredients. Pulse food processor until ingredients start to come together. Add a little bit of water at a time until mixture comes together and is smooth.

Spread about 1/4 bean mixture onto pita and bake in a toaster oven at 300 degrees for about 8-10 minutes or until pita is toasted and bean mixture is warmed through. *If you don’t have a toaster oven at work, you can just toast the pita for a couple minutes in the toaster and warm beans in the microwave.

Topped warmed pita with carrots, scallions and salsa.

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