by Kim Beavers, MS, RD, LD, CDE

Go Further with Food is the theme of this year’s National Nutrition Month®. This theme translates perfectly into family nutrition. What we eat can most certainly take us further or alternatively shut us down. From breakfast to the boardroom or from school to the soccer field, proper nutrition yields polished proposals and winning goals. Healthy eating takes many forms. Sometimes, simple is best. Pizza and nachos are not traditionally thought of as healthy but with a few simple swaps they can be acceptable to both kids and parents. The popularity of pizza and nachos is pleasing to kiddos while boosting the nutrients equals a win with parents. This recipe has simple ingredients that are combined in a fun way that can be a simple supper on the fly, a great after school snack and yes, even a breakfast.

Mexican Pita Pizza

This is a great alternative to bean nachos; the whole wheat pita is lower in fat and higher in fiber than chips. You can customize the flavor by using mild, medium, or hot salsa.

6 whole wheat pita rounds

Vegetable oil cooking spray

1 teaspoon organic canola oil

1 cup chopped onion

1 garlic clove, minced

1 can lower sodium black beans, drained and rinsed

¾ cup prepared salsa of choice

¼ cup chopped fresh cilantro

1 ½ cup reduced fat Mexican cheese

Preheat oven to 400 degrees.

To prepare the pitas for the topping place them on a baking sheet and bake for 7 minutes flipping after about 4 minutes.

To prepare topping, spray a non-stick pan with vegetable oil spray and add oil.  Place pan over medium heat. Once hot, add onion and garlic and sauté for 3 minutes. Add beans, and salsa to the onion mixture stirring to combine.  Heat for another 3 minutes. Remove bean mixture from heat and stir in the cilantro. Top each pita with 1/3 cup bean mixture and top with ¼ cup cheese. Place pitas back in the oven for 4 minutes to melt the cheese.

Yield:  6 servings

Nutrition Breakdown: Calories 260, Fat 5g (3g saturated); Cholesterol 15mg, Sodium 830mg, Carbohydrate 41g, Fiber 8g, Protein 15g

Diabetes Exchange Values: 2 Starches, 1 Lean meat, 1 Vegetable

Kim Beavers is a Registered Dietitian and Diabetes Educator for University Health Care System. She lives in North Augusta with her husband and two children and she is the co-host of the culinary nutrition segment Eating Well with Kim, which airs at noon Monday, Wednesday and Friday on WRDW. To be notified of new recipes join Kim’s facebook fan page at To search for specific recipes go to You can also watch the segments at


This article appears in the March 2018 issue of Augusta Family Magazine.
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