Yesterday was Bri and my six year anniversary of when we started dating. We decided to do something relaxed and so I decided to cook dinner for us and then we went and walked the 606 trail. This is the new elevated trail in Chicago. It was super nice and we walked about 3 miles. Afterwards, we went and got gelato for dessert! Yum! It was a really nice night and a nice way to spend some time together on a weeknight.
This pizza is also a great weeknight meal in general. Bri was a big fan because it is totally vegetarian. It can also be made totally gluten free if you need it to be. I like it because it is incredibly flavorful and it is a healthy meal. I was inspired by the Southwestern Pizza on The Kitchn and then I adapted it and put my own twist on it. It was a great dinner and now we have leftovers for lunch!
1 lb of pizza dough
1 16 oz can black beans, drained and rinsed
1 chili in adobo sauce, mince the chili
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
2 tbsp olive oil, divided
1/2 sweet onion, sliced
1/2 cup frozen corn
1 small tomato, chopped
1/2-1 cup mexican shredded, light cheese
1/2 avocado, chopped or sliced
1. Preheat oven to 450.
2. Lightly grease a baking pan and roll out the dough. Place dough on the pan.
3. In a separate saute pan, place the sliced onion and 1 tbsp of olive oil. Cook over medium until your onions start to caramelize. Remove from heat and set aside.
4. Place black beans in a microwave safe bowl and heat in microwave for 1 minute.
5. Stir the minced chili, chili powder, cumin, salt, and 1 tbsp olive oil into the warm black beans. Add a few tsp of the adobo sauce, to taste. Mash this whole mixture with a fork so that you create a black bean paste and all the ingredients and well combined.
6. Spread the black bean paste over the dough. Sprinkle the caramelized onions, corn, and tomatoes over the top. Place in oven and cook for 10 minutes. After 10 minutes, sprinkle the cheese over the top and cook for another 5 minutes. Top with chopped avocado and a sprinkle of lime juice.