Ingredients
1/2 small onion, chopped1 teaspoon chili powder1/2 teaspoon ground cumin1/4 teaspoon ground cinnamon1 tablespoon water1 can (15 ounces) black beans, rinsed and drained1/4 cup canned diced green chiles1 prebaked 12-inch pizza crust1 cup salsa1 cup shredded reduced-fat cheddar cheese, divided3/4 cup chopped fresh tomato1/2 cup frozen corn, thawed1/2 cup chopped green pepper3 tablespoons sliced ripe olives, drained1/2 cup reduced-fat sour cream
Preparation
In a nonstick skillet coated with cooking spray, combine the onion, chili powder, cumin, cinnamon and water. Cover and cook for 3-4 minutes. Remove from the heat; stir in beans and chiles.
Transfer half of the bean mixture to a food processor; cover and process until almost smooth. Spread pureed bean mixture over the crust. Spread with salsa. Top with half of the cheese and remaining bean mixture. Sprinkle with tomato, corn, green pepper, olives and remaining cheese. Bake at 450° for 10-12 minutes or until crust is golden brown. Serve with sour cream.
