Black Bean Mexican Pizza

Appetizers and Snacks, Beans and Legumes, Main Dish, Mexican, Pizza, Vegetarian, Yeast Breads | 28 comments

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.

black bean mexican pizza recipe

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.

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…

black bean mexican pizza recipe for super bowl

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.

And I can tell you that it reheats well if you need to bake the pizza ahead of time. Because I just toasted up the last slice at 300 degrees F in the toaster oven for a little snack while I wrote this post.

So tell me – do you have plans for the Super Bowl? What are some of your favorite Game Day Recipes?

Black Bean Mexican Pizza

adapted from A Couple Cooks
Makes two - 12 inch pizzas

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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


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 boarder 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.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Estela @ Weekly Bite - January 24, 2011 @ 6:43 am

    This looks delicious! I love Mexican anything, so this sounds perfect :)


  • 2
    Liz @ Blog is the New Black - January 24, 2011 @ 6:44 am

    Going on this week’s menu! :)


  • 3
    Cait @ A Bicycle Built for Two - January 24, 2011 @ 6:45 am

    Your description of the crust sounds like my perfect pizza! Thanks for another great recipe :)


  • 4
    Heather (Heather's Dish) - January 24, 2011 @ 6:49 am

    what a beautiful dish! just look at all that color!


  • 5
    Kori - January 24, 2011 @ 7:32 am

    We love making Mexican pizza too! It’s a fun twist on the usual versions…and a great way to combine two favorite food types!


  • 6
    Teresa - January 24, 2011 @ 7:33 am

    This looks great! Black beans, mexican and pizza are all my favorite as well. Wondering if it is too spicy for my kids? Could I substitute the jalapeno for something milder? Thanks for sharing this!


  • 7
    Kaitlin - January 24, 2011 @ 8:03 am

    Mexican food AND pizza? This sounds incredible! I need to mention this to my friends and then hijack our weekly pizza night with this bad boy!


  • 8
    Chicago Cuisine Critique - January 24, 2011 @ 9:10 am

    This looks awesome. I need to make it asap!


  • 9
    Nama - January 24, 2011 @ 11:03 am

    This looks delicious! It reminds me a lot of a similar pizza they have at California Pizza Kitchen, which I love. I’ll have to try this out!


  • 10
    Nikki (Pennies on a Platter) - January 24, 2011 @ 11:13 am

    Very interesting! I’m always on the look out for a new type of pizza!


  • 11
    emily (a nutritionist eats) - January 24, 2011 @ 1:31 pm

    I have been craving a Mexican Pizza. This looks wonderful!


  • 12
    Tracy - January 24, 2011 @ 1:50 pm

    This would be perfect for game day, definitely! I love Artisan Bread in Five, too. :-)


  • 13
    Kristen - January 24, 2011 @ 2:01 pm

    My favorite foods all in one. Yum!


  • 14
    Jen @ My Kitchen Addiction - January 24, 2011 @ 2:46 pm

    I have never made Mexican pizza before, but I absolutely love black beans! This looks like a winner.


  • 15
    Jamie | My Baking Addiction - January 24, 2011 @ 5:22 pm

    I have never had this type of Mexican pizza, but oh my word it looks amazing!


  • 16
    aer - January 25, 2011 @ 4:31 am

    I guess I love pizza more than any other food. It’s always yummy and you can try different toppings every time. I can’t wait to try this recipe. The crust seems delicious. Thank you.


  • 17
    Wenderly - January 27, 2011 @ 4:28 pm

    So bright and beautiful! Not to mention packed full of flavor! This is a win-win in my book!


  • 18
    Jessica's Dinner Party - January 28, 2011 @ 6:07 am

    This sounds great! Has all the ingredients for a great super bowl meal: pizza, beans, chili, and cheese!


  • 19
    Carrie - January 28, 2011 @ 8:43 am

    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.


  • 20
    Biz - January 28, 2011 @ 1:10 pm

    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!


  • 21
    polwig - January 28, 2011 @ 1:23 pm

    It looks very gourmet and so appetizing… I love that you made your own bean spread other then using a can of refried beans.


  • 22
    Nicole - January 30, 2011 @ 4:27 pm

    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.


  • 23
    Anna - February 08, 2011 @ 7:53 pm

    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!


  • 24
    Kevin (Closet Cooking) - February 14, 2011 @ 6:27 pm

    I really like the sound of using black beans on a pizza like this!


  • 25
    Alex - February 28, 2011 @ 12:59 pm

    Just saw this – glad you enjoyed it! Your pics are incredible (as usual).


  • 26
    Lindsay @ Pinch of Yum - April 10, 2011 @ 7:20 am

    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 Goodman

      Katie replied: — April 10th, 2011 @ 7:45 AM

      That would definitely work! I often grill pizza in the summer when it’s too hot to turn the oven on.

  • 27
    Annie - December 20, 2011 @ 11:18 pm

    Just made this, it was great! :)


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