Pizza is a weekly part of my meal plan for my family. My family also enjoys just about any Mexican dish I make them. I could pretty much suspect this Mexican Bean Pizza would be a home run with my family and it was. It was also very filling and my teenage boys were content after finishing their pizza. No one was saying, “I’m still hungry, what else can I have?”
It starts with a layer of cheese sandwiched between 2 tortillas. Then it is topped with a mixture of onion, green chilies and Bush’s black beans. Add some salsa, sour cream and/or guacamole and you are all set. I opted for no meat with this dish but you could always add some leftover grilled chicken, pulled pork or even chorizo. Get creative.
You could even cook these on your grill. Just heat your grill to medium. Oil pieces of heavy duty foil for each pizza instead of a baking sheet. It should take about the same amount of time to cook.
- 2 Tbsp olive oil, divided
- 6 (6-inch) flour tortillas
- 1½ cup shredded Cheddar cheese/monterrey jack mix, divided
- ½ onion, chopped
- 1 (15 oz) can Bush’s Black Beans, drained
- 2 oz of canned diced green chilies
- salsa, sour cream and guacamole – optional for topping
- Preheat oven oven to 350 degrees.
- Brush baking sheet with 1 Tbsp of olive oil. Place 4 of the tortillas on the baking sheet and top each with ¼ cup of cheese. Cover each tortilla with one of the remaining 4 tortillas. Bake at 350 for 5-6 minutes or until lightly browned.
- Meanwhile, in a skillet, heat the remaining 1 Tbsp olive oil and cook onion until tender. Mix in black beans and green chilies. Use a potato masher or back of a fork to partially mash the mixture.
- Remove tortilla pizzas from the oven and top with the bean mixture spreading evenly. Top each pizza with 2 Tbsp of cheese.
- Return to oven and bake until cheese melts, about 10 minutes. Serves 4.
Recipe adapted from Bush’s Beans.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.