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Mexican Black Bean Veggie Pizza

Mexican Black Bean Veggie Pizza
  • Quick & Easy!
  • Gluten Free!
  • In the Eat REAL Cookbook!
Serves: 4
Ready In: 20 minutes

Why We Like It

This delicious meal will satisfy your strongest Mexican-food cravings.  The best part is the "star of the show," the Avocado Cream!  Then, use leftover Avocado Cream again for Fish Tacos -- delicious!

Preheat the oven to 400 degrees

Cook the Pizza Topping:

  • 1 Tbsp olive oil
  • 1 cup corn (thawed if frozen, or fresh, cut off the cob)
  • 2 red bell peppers (seeds removed and chopped)
  • 2 jalapenos (seeds removed and chopped)
  • 1 small red onion (chopped)
  • 1 (4 oz) can black olives (sliced or chopped)
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1/4 tsp cayenne red pepper

Add oil to a large skillet over medium high heat.  Add everything else and cook 3-5 minutes until heated through.

Prepare the Tortillas:

  • 12 corn tortillas (or 6 whole wheat tortillas)

Spread tortillas out across two ungreased baking sheets and set aside.

(If desired, place tortillas in the oven for 5 minutes to crisp them a bit before the next step.)

Assemble the Tortillas and Bake:

  • 1 (15 oz) can refried black beans (no salt added)
  • 1 cup Colby Jack cheese (shredded)

Spread about 3 Tbsp of refried beans on each tortilla.  (You may want to transfer the beans to a bowl, then “fluff” with a fork to achieve an easy spreading consistency, adding a bit of water if needed.)

Then top the beans with the sautéed vegetable mixture and cheese.  Repeat for each tortilla.

Bake the tortilla pizzas for about 5 minutes or until cheese is melted.

Make the Avocado Cream:

  • 1/2 cup plain nonfat Greek yogurt (5.3 oz container)
  • 3 Tbsp lime juice (juice from 2 small limes)
  • 2 avocados (halved, pitted and flesh removed)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 garlic cloves (finely diced, or 1/2 tsp garlic powder)
  • 1 jalapeno (or 1 chipotle chile in adobo, chopped, OPTIONAL)

Add to a food processor or blender and blend until smooth.  Add additional lime or lemon juice (or milk), 1 Tbsp at a time, to thin the cream if needed.  Refrigerate until ready to serve.  (You will use one cup for the pizzas, then can use leftover Avocado Cream for Fish Tacos another night!)

Serve and Enjoy!

  • 1/2 cup fresh cilantro (chopped, OPTIONAL)

Serve the pizzas topped with a spoonful of avocado cream and cilantro.  Slice or fold and eat as a “taco” pizza if desired!

Quick Tips

Chipotle chilies in adobo sauce are smoked jalapenos packed in a flavorful sauce.  They can be found in small cans in the Mexican section of the store.  Once opened, they will keep in the refrigerator for about 2 weeks, or in the freezer for about 6 months.

You may want to transfer the refried black beans to a bowl and “fluff” them with a fork to get the beans to an easy spreading consistency, adding a bit of water if needed.

Nutrition Information for 3 pizzas per person (each topped with 1 Tbsp of Avocado Cream)

  • Calories: 485
  • Fat: 25 g
  • Saturated Fat: 7.4 g
  • Cholesterol: 26 mg
  • Total Carbohydrate: 49 g
  • Fiber: 11 g
  • Total Sugars: 6 g
  • Added Sugars: 0 g
  • Protein: 16 g
  • Sodium: 795 mg