Last updated on December 30th, 2014
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!
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;)
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.
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.
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:
- Pepperoni pizza quesadillas
- Baked cauliflower mac and cheese
- Fiesta taco bowls
- Healthy turkey and veggie chili
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- 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.
- 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.
- Preheat the oven to 400° F with a pizza stone (or a large baking sheet) inside.
- 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.
- 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).
- 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.
- Evenly the olives, red onion, tomatoes, and bell pepper among the tortillas.
- Sprinkle 1.5 tablespoons of shredded cheese over the top of each pizza.
- 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.
- 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!).
- Optional: serve with a side of salsa.
- 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!