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Black Bean Mexican Pizza

This Homemade Mexican Pizza features a homemade crust, a spiced black bean spread, and tons of veggie toppings. Perfect as a quick dinner or game day snack!

A homemade mexican pizza topped with black bean spread and veggies.

Creating This Mexican-Style 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.

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:

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Mexican Pizza

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.

  1. For the crust: Prepare the pizza dough as the recipe instructs.
  2. For the black bean spread: Add the ingredients to a food processor and process until smooth and creamy.
  3. To assemble the pizza: Divide the pizza dough into two balls, then shape each into a 12-inch circle.
  4. Spread each crust with the black bean mixture. Add the chopped veggies and shredded cheese blend on top.
  5. Bake until the crusts are done to your liking (I recommend using a pizza stone, if you have one).
  6. 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. Check out the free printable 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.

Photo collage showing slices of black bean 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 Mexican Pizza

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:

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 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!


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!

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