Black Bean Pineapple Pita Pizzas
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $16.00
- Nutrition
- 580 cal · 24g protein
- quick
- meatless
- kid-favorite
- sheet-pan
🍳 1 pan · Picky-eater safe bet: cheese
Black Bean Pineapple Pita Pizzas is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $16 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 count whole wheat pitas
- 1 can low-sodium black beans
- 1 can no-salt-added tomato sauce
- 8 oz mozzarella cheese
- 2 cups fresh pineapple chunks
- 1 count red onion
- 1 count red bell pepper
- 1 bunch cilantro
- 2 cloves garlic
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper
- ¼ tsp salt
- ¼ tsp black pepper
Steps
- Heat the oven to 450°F and set two sheet pans inside to get hot. Rinse and drain the black beans. Thinly slice the red onion, finely chop the bell pepper, chop the pineapple into small pieces, and mince the garlic.
- Stir the tomato sauce with the garlic, paprika, red pepper, and 1/4 teaspoon each salt and black pepper. Grate the mozzarella.
- Lay the pitas on the hot sheet pans. Spread each with 2 to 3 tablespoons of sauce, then top with beans, pineapple, red onion, bell pepper, and a generous handful of cheese.
- Bake 10 to 12 minutes until the cheese is melted and the pita edges are crisp and golden. Swap pan positions halfway for even browning.
- Chop the cilantro and scatter over the pizzas. Cut into wedges and serve.
- Make ahead: slice the onion, chop the pineapple, and grate the cheese up to 1 day ahead and store in the fridge.
- Picky eaters can have a plain pita with just sauce and cheese. Top a couple that way in Step 3.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 72 g
- Fiber
- 12 g
- Sugar
- 18 g
- Fat
- 18 g
- Saturated fat
- 8 g
- Sodium
- 1,080 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop