Ultimate Mexican Black Bean Pizza with Pulled Pork: Easy, Flavorful & Crowd-Pleasing
Experience a culinary fusion loaded with succulent pulled pork, savory black beans, and melty cheese. This Mexican Black Bean Pizza isn’t just a meal; it’s a satisfying answer to any craving, designed to delight every palate. This innovative recipe was proudly created in partnership with Bush’s® Beans, ensuring quality and flavor in every bite.
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For me, pizza isn’t just food; it’s a lifelong passion and a fundamental part of my upbringing. My parents have been the proud owners of a bustling pizza shop since before I could even reach the counter. I literally grew up surrounded by the aroma of fresh dough, simmering sauce, and bubbling cheese, watching my dad expertly craft countless pizzas every single week. It’s no exaggeration to say that pizza holds a special place in my heart as my absolute favorite food in the entire world.
On the other hand, Mexican cuisine entered my life much later. Unlike the omnipresent Italian flavors in my childhood home, Mexican food was a delightful discovery made closer to adulthood. I recall my first taste of bean dip during my college years, while waitressing at a lively sports bar. Soon after, nachos and I became inseparable companions. It’s safe to say that I’ve wholeheartedly embraced Mexican flavors, and now, it’s a staple in my kitchen, featuring in our weekly meal rotation at least once.
The Perfect Fusion: Mexican Black Bean Pizza
This exquisite Mexican Black Bean Pizza recipe is truly a celebration of my two culinary loves. It masterfully blends the comforting familiarity of pizza with the vibrant, zesty flavors of Mexican food. What makes it even better is its simplicity, relying on just a few key ingredients that you likely already have on hand, or can easily source.
Star Ingredient: Pulled Pork and Its Versatility
The pulled pork is a star here, offering a rich, smoky, and tender element that elevates the entire dish. I often have some leftover pulled pork stashed away in my freezer from a previous batch, which makes this pizza incredibly quick to assemble. However, if you don’t have pulled pork readily available, don’t fret! This recipe is wonderfully adaptable. Any leftover cooked protein can step in beautifully – consider using grilled or shredded chicken, flavorful chorizo, or even seasoned taco meat. Feel free to experiment with what you have; the goal is a delicious, satisfying pizza!
Beans: The Heart of Mexican Flavor
Of course, no Mexican-inspired dish from my kitchen would be complete without another beloved ingredient: beans! Bush’s® Black Beans are a fantastic, convenient choice here. Simply grab a can, drain them, give them a quick sauté with some chopped onion to release their aromatic goodness, and then spread them generously onto your pizza. It’s truly “easy peasy” and adds an incredible depth of flavor and texture. Canned beans are an absolute pantry staple – always ready to enhance any recipe with their nutritional value and robust taste.
The “Genius” Tortilla Crust
One of the most innovative aspects of this recipe is the crust itself. Each pizza “base” is ingeniously crafted using two flour tortillas, creating a sturdy yet delightfully crispy foundation. The magic happens when a layer of cheese is placed between the two tortillas, acting as a delicious “glue” that binds them together as they bake. This brilliant technique eliminates the need for traditional pizza dough, making the preparation incredibly fast and surprisingly light. The result is a unique, satisfying crunch that perfectly complements the toppings. If you’re mindful of your calories, you can easily adjust the amount of cheese. A helpful tip I always share: shred your cheese straight from the block yourself. Freshly shredded cheese melts so much more beautifully and smoothly, often allowing you to use less while achieving superior results.
Customization and Serving Suggestions
This Mexican Black Bean Pizza is incredibly versatile, allowing for endless customization to suit your taste or dietary preferences. For a vegetarian option, simply omit the pulled pork and perhaps add more vegetables like sautéed bell peppers, corn, or diced zucchini. You can also play with the spice level by choosing a mild or spicy salsa, or by adding a pinch of chili powder to your beans. Once baked to golden perfection, consider topping your pizza with fresh cilantro, a dollop of sour cream or Greek yogurt, sliced avocado, or even some pickled jalapeños for an extra kick.
This pizza is perfect for a quick weeknight dinner, a fun family meal, or even as an appetizer for game day gatherings. It’s hearty enough to satisfy a big appetite but also light enough to enjoy without feeling overly full. So, go ahead, grab a slice, and prepare to enjoy a truly unique and incredibly flavorful culinary experience!
Print Recipe
BUSH’S® Mexican Black Bean Pizza
Yield: Makes 4 pizzas, serves 4
Ingredients:
- 1 1/4 cups shredded Cheddar cheese (freshly shredded for best melt)
- 1/4 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- 8 (6-inch) flour tortillas
- 1 small onion, chopped finely
- 1 (15 ounce) can BUSH’S® Black Beans, thoroughly drained and rinsed
- 1/2 cup salsa, mild or spicy (to your preference)
- 2 ounces canned chopped green chiles
- 1 cup cooked pulled pork (or alternative protein like shredded chicken, chorizo)
Directions:
- Preheat your oven to 350 degrees Fahrenheit (175°C). In a medium bowl, combine half of the shredded Cheddar cheese with all of the Monterey Jack cheese; set this mixture aside.
- Lightly brush a baking sheet with 1 tablespoon of olive oil. Arrange 4 of the flour tortillas in a single layer on the prepared baking sheet.
- Evenly sprinkle the remaining half of the Cheddar cheese over each of the four tortillas. Top these with the remaining 4 tortillas, creating a double-layer crust. Bake for 4-5 minutes, or until the tortillas are lightly browned and slightly crisp, and the cheese between them has melted, “gluing” them together.
- While the tortillas are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they are soft and lightly browned, about 5-7 minutes. Add the drained black beans to the skillet with the onions and partially mash them using the back of a fork or a potato masher, leaving some whole for texture.
- Carefully remove the baked tortillas from the oven. Evenly spread the warm bean and onion mixture over each of the four prepared tortilla crusts.
- Next, top each pizza evenly with your chosen salsa, the chopped green chiles, and the pulled pork. Finally, sprinkle the reserved Cheddar and Monterey Jack cheese blend generously over all the toppings.
- Return the pizzas to the oven and bake for an additional 10-15 minutes, or until the cheese is beautifully melted and bubbly, and the edges of the tortillas are golden brown.
- Let the pizzas cool for a minute or two before slicing and serving immediately. Enjoy your delicious homemade Mexican Black Bean Pizza!
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More Black Bean Goodness to Explore:
If you loved this Mexican Black Bean Pizza, you’ll surely enjoy these other fantastic recipes featuring the humble black bean:
- Quickie Black Beans
- Zucchini, Red Onion and Black Bean Quesadillas
- Hot Black Bean Fiesta Dip
- Black Bean and Cheese Quesadillas | She Wears Many Hats
- Black Beans and Sweet Potatoes | Reluctant Entertainer
- Turkey Black Bean Burgers | Dine & Dish
For even more inspiration, be sure to check out BUSH’S® Beans Recipe and Meal Ideas page for a treasure trove of delicious bean-centric dishes!
