Mexi Bean and Corn Pizzas

Nutrition per serve

Ingredients

• 1pcs capsicum
• 50g feta
• 380g black beans
• 300g corn kernels
• 10g Mexican seasoning
• 4pcs pita breads
• 50g baby spinach leaves
• 30ml tomato sauce
• 10ml olive oil
• 3ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice the capsicum. Crumble the feta. Drain and rinse the beans and corn, keeping them separate.
2. Step 2 — Smash beans
   Put the beans in a large bowl and coarsely mash with a potato masher or fork. Add 2 tsp Mexican seasoning* (see Make it yours), season with salt and pepper and stir to combine.
3. Step 3 — Assemble pizzas
   Put 2 pita* on the lined tray. Spread with 2 tbs tomato sauce, then spoon over the bean mixture. Top with half the spinach (see Make it yours), then the capsicum, corn and feta. Drizzle with 1 tsp olive oil.
4. Step 4 — Bake pizzas
   Bake the pizzas for 12 mins or until golden and the feta is melted. Meanwhile, combine 1 tsp olive oil and ½ tsp red wine vinegar in a large bowl and season with salt and pepper. Add the remaining spinach and toss to coat.
5. Step 5 — Serve up
   Top the pizzas with the dressed spinach, cut into wedges and enjoy!
6. Step 6 — Make it yours
   Our Mexican seasoning has a mild chilli kick, so reduce the amount if you want to avoid the heat. ~ If you'd prefer to put all the spinach on the pizzas before baking, instead of serving half as a salad on top, go for it!

Allergens

Sulfit, Milch, Gluten, Sojabohnen, Wheat