Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 Cups Cooked black beans
- 2 Cups Prepared salsa
- 4 California Avocados
- ¼ Cup Lemon juice
- Unbaked corn meal pizza shells - Recipe follows
- 1 ½ Pounds Pepper Jack cheese, shredded
- Chopped cilantro - as needed for garnish
- =
Directions
JUST BEFORE SERVICE
Mix beans and salsa; reserve.
Dice avocado and toss with lemon juice.
Spread pizza shell with 1 cup black bean mixture; sprinkle with 1 avocado (diced), then 1-1/2 cups cheese. Bake at 500°F until crust is browned and cheese is melted, about 10 minutes. Garnish with cilantro; cut into 8 slices.
Cornmeal Pizza Dough
Dissolve 2 tablespoons sugar in 2 cups water (110°F); dissolve 1/2 ounce dried yeast in mixture. Let stand 5 minutes. Meanwhile, combine 4 cups flour, 2 cups cornmeal and 2 teaspoons salt; pour in reserved yeast mixture with 1/2 cup olive oil. Beat until soft dough forms. Knead dough, adding remaining 1/2 cup flour as necessary. Proof dough until double in bulk; punch down. Shape dough into a ball. Divide dough into fourths; shape each into 12-inch pizza shells. Yield: 4 12-inch Shells.