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Black Bean Mexican Pizza

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 recipe

Black Bean Mexican Pizza

Yield: Makes two - 12 inch pizzas
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

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.


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


Adapted from A Couple Cooks

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 613Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 15mgSodium 870mgCarbohydrates 82gFiber 7gSugar 7gProtein 15g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Tuesday 20th of December 2011

Just made this, it was great! :)

Lindsay @ Pinch of Yum

Sunday 10th of April 2011

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?


Sunday 10th of April 2011

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


Monday 28th of February 2011

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

Kevin (Closet Cooking)

Monday 14th of February 2011

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


Tuesday 8th of February 2011

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!