Mexican Black Bean Pizza

These Mexican Black Bean Pizzas are the perfect for lunch or appetizers and they couldn’t be easier to make.

These Mexican Black Bean Pizzas are the perfect for lunch or appetizers and they couldn't be easier to make.

Crunchy chips, spicy salsa, and cheese dip … when the craving hits it’s hard to satisfy with something else. My daughter requests Mexican food several times a week. Of course I don’t oblige that often. It certainly is a favorite in our household, but much of it isn’t on the healthy side.

With these Mexican Black Bean Pizzas, you can create your own crunchy and cheesy version in less time that it would take to drive to your local Mexican restaurant. And it’s healthier too. No fat laden beans, or extra oils with this totally satisfying dish. I can testify that it’s Mexican-food-fan-daughter approved. Two thumbs up — three, if she had another thumb.

The original recipe from Bush’s Beans calls for pulled pork or chorizo, but I substituted lighter, shredded roasted chicken. You can delete the meat for a vegetarian version without losing any flavor. Personally, I think the black beans are filling enough on their own to be able to avoid the addition of meat altogether. Black beans are so good for that! They always add such a great texture and heartiness to so many dishes, and them mashed then combined with sauteed onions for this recipe … wow. Goodness, I could just eat the beans and onions on their own.

Black Beans These Mexican Black Bean Pizzas are the perfect for lunch or appetizers and they couldn't be easier to make. These Mexican Black Bean Pizzas are the perfect for lunch or appetizers and they couldn't be easier to make. These Mexican Black Bean Pizzas are the perfect for lunch or appetizers and they couldn't be easier to make.

You’ll find the recipe is simple enough, and can easily be adapted for preparation on the grill. It would be great for a camp outing too!


Mexican Black Bean Pizza
Prep time
Cook time
Total time
Cheese, BUSH’S® Black Beans, salsa, green chiles, and sausage give these tortilla pizzas a spicy, Mexican spin.
  • 1¼ cups shredded Cheddar cheese
  • ¼ cup shredded Monterey Jack cheese
  • 2 tablespoons olive oil
  • 8 (6-inch) flour tortillas
  • 1 small onion, chopped
  • 1 (15 ounce) can BUSH’S® Black Beans, drained
  • ½ cup salsa, mild or spicy
  • 2 ounces canned chopped green chiles
  • 2 ounces pulled pork, chorizo (casing removed), or shredded roasted chicken (delete for vegetarian version)
  1. Heat oven to 350°F. Mix half the Cheddar cheese with the Monterey Jack cheese in a bowl; set aside.
  2. Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer. Puncture each tortilla a few times with a fork. Sprinkle remaining Cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla. Bake 5-6 minutes or until browned slightly.
  3. While tortillas bake, heat remaining oil in a skillet and cook onions until browned. Add beans and partially mash with a potato masher or the back of a fork.
  4. Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with salsa, green chiles, pulled pork or chorizo and cheese mixture.
  5. Return to oven. Bake until cheese melts, about 10-20 minutes.
Recipe from Bush's Beans.

Check out these other tasty black bean recipes:

(This post is sponsored by Bush’s Beans. I have an ongoing relationship with the nice folks from Bush’s Beans. This post is sponsored by Bush’s Beans, but as always, all opinions are my own.)

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  1. 5


    making these next week!! your pictures make me want to reach thru my screen Amy!!

    It was so good visiting with you again last week!!

  2. 10

    Katie says

    Oh Amy, you have me craving Mexican food all over again! This look so good. It was nice meeting you at BHF last weekend!

  3. 12

    Aggie says

    I love that you subbed chicken in these, next time I will do the same. Though, I have to agree, I think the black beans are great on their own. Your photos are seriously making me hungry. These look amazing.

  4. 17

    Christy says

    HUGE fan of this recipe–just made it tonight! It was really easy and very filling. Will definitely make again! Thanks :)

    • 18


      So glad to hear it, Christy! We’ll be making it again very soon too. I think I’m even planning on taking the basic ingredients on our vacation for a quick (and cheap!) lunch option.

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