I turned in my last paper of the semester, presented my last group project, and took my last Marketing test today and I am now freeeee!! (at least for a couple weeks before my Business Writing final).
I went for a 5 mile run outside today then walked for 45 minutes. Other than the half marathon this past weekend, that was the first time I’d been able to run outside in over 2 weeks. It got up to 90 degrees today, and it was already around 70 when I went running at 9:30 a.m.
Tonight’s dinner was a Mexican-inspired black bean pizza. If the “eat a rainbow a day” theory is correct, then this pizza is the meal of perfection.
Makes 4-6 servings
- 1 lb whole wheat pizza dough (I used Trader Joe’s)
- 1 recipe black bean spread (see below)
- 1/4 cup Mexican cheese blend
- 1 small tomato, cut into slices
- 1/4 cup roasted bell peppers, sliced
- 1/4 cup avocado slices
- a few slices of red onion
- 2 Tbsp fresh chopped cilantro
For the black bean spread:
- 1/2 can black beans, mashed
- 2 Tbsp chopped red onion
- Dash of ground cumin
Step 1 Preheat oven to 425 degrees. Meanwhile, roll out pizza dough into a 12 diameter circle.
Step 2 Prepare black bean spread by mixing together all ingredients. Once oven is preheated, cook pizza dough for 8 minutes.
Step 3 Top cooked dough with black bean spread, then add all remaining ingredients except for the cilantro.
Step 4 Put pizza back in oven for about 4 minutes, or until cheese melts. Top with cilantro.
I also added a little bit of sour cream to my pizza when it came out. Delicious!