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  • Ready In:
  • Makes 6 small pizzas

When you have fresh pita bread on hand—or any other flatbread, for that matter—homemade pizza is just minutes away. Topped with a tasty corn and black bean combo, these Tex-Mex pita pizzas are assembled after the pita crusts have been crisped in the oven so they won’t get soggy.

We’ve kept the topping mild so it will appeal to adults and kids alike, but you can always adjust the heat level with the salsa you choose. To serve, cut each pizza into wedges or place whole on individual plates to be eaten with forks and knives.

pita pizzas

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped bell pepper, any color
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 6 6- to 7-inch whole wheat pita rounds
  • 1 cup chopped avocado
  • 1 cup oil-free salsa
  • 2 tablespoons snipped fresh cilantro

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large saucepan, bring ¼ cup of water to a boil. Add the onion, sweet pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the beans and corn. Cook for 5 minutes more or until flavors are blended and beans and corn are heated through, stirring occasionally.
  3. Meanwhile, place the pita rounds on the prepared baking sheets. Bake for 10 to 15 minutes or until lightly toasted.
  4. Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro.

Comments (14)

(4.56 from 9 votes)
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Joyce7 days ago
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Would appreciate nutrition facts with recipes.

Lee Marie2 weeks ago
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Very yummy! I made fresh pico instead of the salsa and it was delicious.

Isabella2 months ago
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Beginner here! I cannot wait to try this! It looks so delicious! :))

Ella5 months ago
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Hope, some ideas to replace corn: zucchini, yellow squash, carrot, small diced sweet potato/butternut squash (roast separately and add at the end), yellow pepper, yellow tomatoes, cauliflower, millet or rice.

Mary3 months ago
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Yes, Ella! Corn is not that healthy

Pita pizza plant bases5 months ago
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Looks good

Kim Montgomery8 months ago
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Excellent! Easy & quick! We loved it!

Hope Lewis11 months ago
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Hi, I will try this recipe. I can’t eat corn can you suggest any other veggies. Thanks

Joan Casciari12 months ago
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Delicious and simple to prepare.

Debbie Flaherty1 year ago
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Amazing

A. Armand1 year ago
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I also added a few jalapeños. Easy recipe and absolutely delicious!

Joye1 year ago
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I’m relatively new to being WFPB so I come to this site often to find quick and easy recipes. THIS ONE WILL GO DOWN ON MUST HAVE OFTEN list! Sooooo, so tasty! I didn’t have any avocado or cilantro but I can’t imagine how much more delish that will be when I do! I used blended black beans instead and I tried the “sour cream” recipe here. I think I may have it again tonight for dinner!

Roberta1 year ago
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This was absolutely delish ! I added jalapeño to the salsa for a little heat !

Nina Ferro1 year ago
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This was delicious! Crispy pita bread and creamy toppings. We will definitely be making this again.

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Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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