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Chicken and Black Bean Pizzas, Avocado-Corn Salad

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

These Clean Eating Chicken and Black Bean Pizzas use a 100% whole wheat crust and clean, fresh ingredients for a great twist on pizza.  Just like real pizza, but with a southwest flair. So good.

Chicken and Black Bean Pizzas
Chicken and Black Bean Pizzas

Chicken and Black Bean Pizzas, Avocado-Corn Salad

Course: Dinner, Main Dish
Cuisine: Mexican, Pizza
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Chicken and Black Bean Pizzas

  • 1 3/8 cup warm water
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp honey
  • 4 cups 100% whole wheat flour
  • 1 1/2 tsp salt
  • 2 1/2 tsp bread machine yeast
  • 1 cup salsa
  • 1/2 cup sour cream
  • 1 tsp Taco Seasoning see notes
  • 2 boneless, skinless chicken breast boiled and shredded
  • 1 can black beans 15 oz, rinsed and drained
  • pickled jalapeno slices 20-40 slices, optional
  • 1 cup cheddar cheese shredded/grated
  • 4 green onion sliced
  • 1/2 bunch cilantro chopped, optional

Avocado-Corn Salsa

  • 2 pints cherry tomatoes quartered
  • 2 avocado large, ripe, pitted and cut into chunks
  • 1 red onion large, thinly sliced
  • 2 cups frozen corn thawed
  • 1/4 bunch cilantro chopped

Cumin Vinaigrette

  • 1 Tbsp cumin toasted (see notes)
  • 1/4 cup lime juice
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp honey
  • 1/4 bunch cilantro chopped
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp pepper

Instructions

Chicken and Black Bean Pizzas

  • Add water, olive oil, and honey to the bowl of a stand mixer. Add flour and salt. Add yeast. Mix with a dough hook on low speed until dough ball forms and cleans the sides of the bowl. Remove dough and divide into 4 equal portions. Roll each portion into a 6-8 inch round.
  • Mix salsa, sour cream, and taco seasoning. Top each round evenly with salsa mixture. Top with chicken, black beans, jalapeños (if desired), and cheddar.
  • Bake at 400 for 10-13 minutes or until crust is golden brown and cheese is melted. Top with green onions. Top with cilantro, if desired.

Avocado-Corn Salad

  • For the salad, gently fold all ingredients together. For the vinaigrette, combine all vinaigrette ingredients. Whisk well. Pour over salad, and toss to coat.

Notes

To toast cumin:  heat cumin over med heat in a small skillet, 2-3 min or until fragrant.
To make your own taco seasoning, use this recipe.
Tried this recipe?Let us know how it was!
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