Black Bean Mexican Pizza
This Homemade Mexican Pizza recipe features a homemade crust, a spiced black bean spread, and tons of veggie toppings. Mexican Pizza is a perfect quick dinner or game day snack!
Creating This Mexican Pizza Recipe
Three of my favorite things: Black Beans, Mexican, and Pizza all in one recipe. I knew from the start that this was going to be a quick favorite around here.
There’s nothing gourmet about it. But sometimes that’s not what I’m craving. In fact, I’d been craving ooey, gooey, cheesy Mexican all week and this was the perfect way to satisfy those cravings.
With the Super Bowl quickly approaching on the calendar, I can’t help but think how perfect this Black Bean Mexican Pizza would be for a Game Day Party! It’s a cinch to make too.
I typically make Cook’s Illustrated’s Pizza Crust recipe (related: Barbecue Chicken Pizza), but this time I decided to give Artisan Bread in Five Minutes a Day a chance.
Making Homemade Mexican Pizza
I figured, what have I got to lose? I’ve already got a batch of the Master Recipe Dough hanging out in the fridge. No point fussing with a recipe (that while very good) takes a couple hours prep time. That’s a no brainer…
The crust turned out great! Crispy on the bottom, chewy on the inside and it even got a few of those big bubbles in the dough as it baked.
It’s absolutely perfect for last-minute dinner rushes or random cravings. The only thing that I would change next time would be to include some sliced black olives and a guacamole on the side.
Homemade Mexican Pizza Ingredients
This black bean pizza recipe has three components: the homemade pizza crust, the black bean spread, and the toppings. Here is what you’ll need to make this recipe:
- Homemade whole wheat pizza dough
- Red onion
- Red bell pepper
- Frozen corn
- Jalapeño
- Fresh cilantro
- Shredded cheese
- Lettuce
- Limes
- Black beans
- Spices
For the complete ingredient list and detailed instructions to make this Mexican Pizza recipe, scroll to the bottom of this post for the FREE printable recipe card.
How to Make this Mexican Pizza Recipe
This vegetarian Mexican pizza is easy to make, but it does require some advance prep work if you’re using the homemade pizza crust recipe I’ve linked.
- For the crust: Prepare the pizza dough as the recipe instructs.
- For the black bean spread: Add the ingredients to a food processor and process until smooth and creamy.
- To assemble the pizza: Divide the pizza dough into two balls, then shape each into a 12-inch circle.
- Spread each crust with the black bean mixture. Add the chopped veggies and shredded cheese blend on top.
- Bake until the crusts are done to your liking (I recommend using a pizza stone, if you have one).
- Top the baked Mexican-style pizzas with lime juice, shredded lettuce, and a dollop of sour cream.
The above is simply a quick summary of this recipe for homemade Mexican Pizza. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How to Store This Pizza
I recommend storing leftover pizza in an airtight container in the fridge. It will last up to five days.
Do NOT store leftover pizza with the shredded lettuce and sour cream on top — they will make the pizza soggy over time.
How to Reheat Leftover Pizza
I can tell you that this Mexican black bean pizza reheats well if you need to bake the pizza ahead of time.
I just toasted up the last slice at 300 degrees F in the toaster oven for a little snack while I wrote this post.
Mexican Pizza Recipe Substitutions
- Pizza crust: I made my own homemade pizza crust, but you can also use a pre-made pizza dough from the store if you’re short on time.
- Toppings: Feel free to mix and match the toppings as you see fit. I didn’t add olives to this batch, but I will next time!
- Meats: I made this a vegetarian Mexican pizza, but I bet you could add pre-cooked taco meat or crumbled chorizo to the pizza.
Typically I don’t recommend making a bunch of substitutions when preparing a new recipe. When making substitutes, you won’t know if you don’t like the recipe or if the recipe didn’t turn out due to a preparation mistake, an ill effect from the substitute, or something else.
However, if you do choose to make substitutions in a recipe, I recommend only making one substitute at a time so you don’t have a building effect of multiple poor substitutions.
What to Serve with this Mexican Pizza Recipe
This homemade Mexican pizza pairs nicely with a simple side salad or steamed veggies. Here are a few more side dishes you could serve alongside your pizza:
- Cilantro Lime Kale Slaw
- Basic Guacamole
- Salsa Verde
- Restaurant-Style Salsa
- Roasted Poblano Cilantro Quinoa
Try this Homemade Mexican Pizza Recipe!
Next time you’re looking for mix up your traditional pizza night recipes, give this Easy Mexican Pizza recipe a try!
Did you love the black bean spread and melty cheese ? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this easy meal!
More Easy Pizza Recipes:
Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.
Mini Jalapeño Popper Pretzel Pizzas feature, you got it, a pretzel crust pizza covered in all your favorite jalapeño popper flavors!
This Taco Pizza is a baked pizza version of your favorite Mexican food. You won’t regret this dinner!
This delicious homemade Caramelized Onion, Spinach, and Bacon Pizza has the amazing flavors of a garlic cream sauce, caramelized red onions, crispy bacon and sautéed spinach.
Focaccia bread is a wonderful side to any meal, but add your favorite toppings to this garlic focaccia and you have the best pizza I’ve tasted with this recipe for Pizza Caprese with Garlic Focaccia Crust!
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Black Bean Mexican Pizza
I took my favorite fast pizza crust and added all the Mexican toppings I was currently craving, then popped it in the oven. It's the perfect fast meal or game-day snack.
Ingredients
For the Pizza
- 2 lbs. Artisan Bread in Five "Master Recipe" Dough, divided. recipe: here
- 1 recipe Black Bean spread, recipe follows
- 1/2 cup red onion, finely diced
- 2/3 cup red bell pepper, diced
- 2/3 cup frozen corn, thawed
- 1 jalapeño pepper, seeded and finely chopped
- 3 - 4 large handfuls fresh cilantro, chopped
- 8 ounces grated cheese: a mix of Cheddar, Monterrey Jack, and Asadero
- 8 ounces thinly shredded romaine or iceberg lettuce
- 2 limes, cut into wedges
- sour cream for serving
For the Black Bean Spread
- 1 - 15 ounce can Black Beans, drained - I like Bush's brand best.
- broth or water, if desired, to reach desired bean consistency
- juice of half a lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon chipotle powder
- 1/4 teaspoon black pepper
- 1/4 - 1/2 teaspoon salt, to preference
- 1/8 teaspoon cayenne, optional
Instructions
- Preheat your oven to 550 degrees F (or 500 if your oven doesn't go up to 550). Place a pizza stone on the upper-middle rack.
- In a small food processor, combine 1 cup of the black beans, cumin, chili powder, garlic powder, chipotle powder, black pepper, salt, cayenne, and lime juice. Puree until smooth, adding broth or water to achieve desired consistency (I added none). Add remaining beans and pulse a few times to roughly chop. Taste for seasonings, and adjust if desired.
- Divide the 2 lbs of dough into equal one pound balls. Wrap with plastic wrap and allow to rest for 10 minutes or so. In the meantime, prepare the remaining ingredients so you are ready to go.
- Dust your work surface (i.e. pizza peel) with flour and shape each dough ball into a 12-inch pizza crust using a floured rolling pin. Spread each pizza crust with half of the bean mixture, leaving a one-inch border around the edges.
- Sprinkle each pizza with one quarter of the corn, red bell pepper, cilantro, jalapeno, and purple onion. Then, top each pizza with four ounces of cheese. And top with the remaining corn, red bell pepper, cilantro, jalapeno, and purple onion. Brush the edges of the crust with olive oil, if desired.
- Transfer the pizza, one and a time, to the pizza stone in the preheated oven. Cook for 7-15 minutes, or until desired crispness. Remove from oven and cook the second pizza.
- Cut each pizza into eight wedges (or smaller if you're serving this as a party appetizer). Top servings with shredded lettuce, sour cream, and lime wedges.
Notes
Adapted from A Couple Cooks
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 613Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 15mgSodium: 870mgCarbohydrates: 82gFiber: 7gSugar: 7gProtein: 15g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Annie says
Just made this, it was great! 🙂
Lindsay @ Pinch of Yum says
Do you think it would work if I grilled the pizzas? When I have made grilled pizzas in the past, I have always baked them first, then grilled them with the toppings on. I wonder if you could just skip the baking and go straight to the grill?
Katie says
That would definitely work! I often grill pizza in the summer when it’s too hot to turn the oven on.
Alex says
Just saw this – glad you enjoyed it! Your pics are incredible (as usual).
Kevin (Closet Cooking) says
I really like the sound of using black beans on a pizza like this!
Hilary says
@Kevin (Closet Cooking), yes, me too. Going to try this tonight.
Anna says
Made this for dinner tonight and it was awesome! I didn’t feel ambitious enough to make my own crust so I just bought some Flat Out flat breads at Target and they worked awesome. Instead of water or broth, I just didn’t drain the beans that well and it was perfect with their own juices.
Thanks for the recipe! The pizza was fresh and light and super tasty. I will be making this again!
Nicole says
We made this for dinner last night, and it was delicious. The only place I had a little trouble was with the black bean sauce. My food processor just refused to blend up those beans without a little liquid. I was worried about watering them down, so I added a little olive oil. It worked perfectly and really emulsified nicely, giving the sauce a nice smooth texture.
polwig says
It looks very gourmet and so appetizing… I love that you made your own bean spread other then using a can of refried beans.
Biz says
I need to make the Artisan bread soon – I use it for pizza too, although my go to on the fly is my no rise pizza dough – 2 cups flour, 1 cup tap water, 1 package yeast, 1 teaspoon salt.
Mix well and roll out and go! I am actually making Mexican pizza tonight too – except I mix enchilada sauce with refried beans for my base – yum!
Carrie says
I’ve never actually had a Mexican pizza, but I know exactly what you mean with craving cheesy Mexican food! Happens to me all the time! And combining that kind of Mexican with pizza, well….sounds perfect to me : ) It really looks great.
Jessica's Dinner Party says
This sounds great! Has all the ingredients for a great super bowl meal: pizza, beans, chili, and cheese!
Wenderly says
So bright and beautiful! Not to mention packed full of flavor! This is a win-win in my book!