Skinny black bean and veggie Mexican pizza


Skinny Mexican Pizza

We make a lot of quesadillas in our house. Tortillas? Check. Cheese? Check. Random fillers from the bottom of the fridge? Boom – dinner. Lately, though, we’ve got a healthier quick and simple weeknight classic on repeat. This black bean and veggie Mexican pizza recipe is so darn fresh and tasty that I’m a little mad I haven’t been making it since I was a teenager. So many missed opportunities!

Black bean and veggie Mexican pizza

Do you ever find yourself craving pizza or nachos, but then know you’ll regret it afterward because it’s probably bikini season somewhere?

Better yet – pizza and nachos. Pub nachos with lots and lots of toppings and no less than a boatload of cheese. That’s me – every single day. I kid you not, I ate pizza for lunch at least 3 days a week in high school. If you’ve ever had epic junk food cravings that made you wonder what the lovechild of a pizza and nachos would taste like – it’s this. This is what it tastes like.

Listen, y’all, I know this is just a fancy pretty version of a tostada without the lettuce, but since I eat it with my hands, I prefer to think of it as the baby of nachos and pizza. Whatever you call it, it’s DELICIOUS;)

Mexican Pizza

And the best part? You don’t have to feel one ounce of regret after scarfing down two whole Mexican pizzas in one sitting. Traditional sauce is swapped out for organic black beans, thin corn tortillas are loaded with fresh veggies, and we cut down to only a tiny sprinkling of cheese by drizzling a bit of greek yogurt avocado cream on top. This is a customizable family friendly dish that anyone from the picky toddler to the moody junk-food-craving teenager to the healthophite (that’s a word now) will go gaga over.

Skinny Mexican Pizza

In California we toss fresh avocado willy-nilly all over our Mexican food. Heck, we don’t discriminate – we throw it all over everything. For this recipe, I mixed things up by swirling homemade avocado cream on top. Because: A. Yum – this stuff mimics rich sour cream, only it’s totally healthy, and B. Dude – look at all those pretty colors! I can’t resist.

Healthy mexican pizzaSkinny Mexican Pizzas

Now that I’m eating gluten-free, any time I can sneak in a pizza without worrying about the dough-induced migraine repercussions, I’m all over it. In the cannibalistic-I’ll-shove-this-into-my-face-in-15-seconds-flat kind of way. To be clear, that’s a totally normal reaction when this Mexican pizza is involved. You should probably go make this recipe already. Or at the very least save it for later.

Other family friendly recipes on Snixy Kitchen:

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Skinny Mexican pizza
Yields: 8 small pizzas - 4 servings
Mexican pizza
  • 8 large (7-inch) corn tortillas (more if you're using smaller tortillas)
  • 2 14.5-ounce cans organic refried black beans (I use the Trader Joe's kind that has jalapeños in it)
  • 2 teaspoons paprika
  • 2 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 14.5-ounce can whole black olives, sliced
  • 1 small red onion, diced
  • 3 medium tomatoes, chopped
  • 1 red bell pepper, finely chopped
  • ½ bunch green onions, sliced
  • ¾ cup shredded light monterey jack cheese
  • Avocado cream, to taste (recipe below)
  • Optional: salsa for serving.
Avocado cream (recipe slightly adapted from Shared Appetite)
  • 1 ripe avocado
  • ½ cup greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 large clove garlic
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper, or to taste.
Mexican pizza
  1. Preheat the oven to 400° F with a pizza stone (or a large baking sheet) inside.
  2. Working in batches, lay as many tortillas out as possible on the pizza stone without overlapping and bake for 10 minutes, or until just crispy. Repeat until all tortillas are crispy.
  3. Meanwhile, heat the black beans, paprika, cumin, and cayenne over medium heat until smooth and pliable (it doesn't need to be heated all the way through, just enough to make it easy to spread).
  4. Divide the black beans among the crispy tortillas (about ⅓ cup per tortilla), and use a rubber spatula to spread the beans out evenly to the edges.
  5. Evenly the olives, red onion, tomatoes, and bell pepper among the tortillas.
  6. Sprinkle 1.5 tablespoons of shredded cheese over the top of each pizza.
  7. Bake the pizzas for about 10 minutes, or until the cheese is melted and bubbly and the toppings are cooked through. My pizza stone holds only 4 pizzas at a time, so work in batches if needed.
  8. Before serving, dollop or swirl avocado cream over the pizzas, to taste, and sprinkle sliced green onions on top. (To swirl it, I put the cream in a Ziploc bag and cut off the tip!).
  9. Optional: serve with a side of salsa.
Avocado cream
  1. Toss all the ingredients in the food processor and blend until smooth. (Yup, that's all!). You'll likely have leftover cream that you can dip chips in too!

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  1. michael says:

    Looks delicious :) we make the same recipe that is very similar! These are easy to make and are very good :)

    did you see my homemade vanilla bean ice cream post?

  2. Love this simple recipe, looks so tasty!

  3. I’m on nights right now and you’re making me so hungry! NOT FAIR.

  4. Yay for Ziplist!!! And loving that .gif as well! And oh that avocado cream… I love slathering that on pretty much everything!

  5. Boom! Dinner! Haha that’s the best. Also love the original use of avocado. Yes yes yes!

    xx Katie
    lovely letters

  6. We eat so many quesadillas in my house too! They are pretty much a weekly occurrence. I’m obsessed with all things Mexican and I LOVE this Mexican pizza! I just finished dinner, but now my stomach is growling looking at these photos, I wish I had one right now :)

    • Quesadillas are just about the easiest dinner to make on the fly, right? These pizzas are just as simple and you can customize with whatever you’re craving (or have in your fridge – haha). Thanks for your sweet comments, Isadora!

  7. ooh i love a good pizza! love how guilt free the recipe is too.. does this mean i can have more than one slice to make up for the lost calories?

  8. Allison says:

    I need this pizza in my life! It’s like an open-faced quesadilla, which, let’s be honest, is amazing because you get to have more of the “good stuff” this way.

    PS. Totally new to your blog and just LOVING it. Great writing, recipes, and photography. Triple threat! ;) Gorgeous layout too. So inviting.

    • Haha – I totally agree. A loaded open-faced quesadilla.

      Oh my goodness – thank you so much! I can’t tell you how much it means to have you say that! Makes my day – Blush:)

  9. Anita says:

    Hello Sarah!
    This skinny black bean and veggie Mexican pizza look so delicious and also very healthy.

  10. Thats a fantastic idea to use tortilla as pizza base ,With more mexican topping and sauce .We will love it for sure

  11. Tara says:

    Thanks for a fun twist on pizza! I just wanted to caution others that my tortillas bubbled and burnt during the initial 10-minute heating – since ovens differ, be sure to keep a close eye on your “crust”!

  12. Lisa says:

    I’m usually making fajitas at the house but this dish has really inspired me to branch out and flatten that tortilla into a version like this. Thanks for sharing!!!!

  13. Sarah B says:

    Do you happen to know the nutrition info/calorie count on these beauties?? They look delicious!

  14. Tina says:

    Made it. LOVED IT. Even the boyfriend – whom I assault with sometimes strange Mexican and Asian food experiments on a weekly basis – said it was an “extreme success.”

    Thank you!

  15. Ashley Compeau says:

    I was wondering if you have the nutrition for this recipe? Im trying to lose weight but I have bad craving for Mexican and pizza and I seen this recipe on pinterest.

    Thank you

    • Hi Ashley! Since the specific ingredients used in each recipe can vary extensively from one person to the next, I don’t calculate nutrition facts. However, if you’re looking for this information, please plug the exact ingredients you use into any of the free online calorie counters, like this one. Hope this helps!

  16. Debby says:

    Can you tell me how many calories per serving if 1 tortilla is the 1 serving please? Thank you..this looks so delicious! Can’t wait to make it tomorrow!!

    • Hi Debbie! Since the specific ingredients used in each recipe can vary extensively from one person to the next, I don’t calculate nutrition facts. However, if you’re looking for this information, please plug the exact ingredients you use into any of the free online calorie counters, like this one. Hope this helps!

  17. Emy says:

    What a great idea to turn regular corn tortillas into the base for a mini pizza! Looks delicious, love healthier versions of mexican food

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