These are a very fun dinner rotation addition. The first time I made them I thought it was maybe the best bite I had ever tasted. I think that was partly because I was hungry. But, isn’t hunger the secret ingredient that makes all food better? Even with out extra hunger levels, however, they are very good, and you now have access to this recipe. I think I may second guess next time I think to make a quesadilla because this was significantly better.
Mexican Black Bean Pizza
Serves 3-4
8 tortillas
2 cups cheddar cheese
2 boneless, skinless chicken breasts, cooked and seasoned with homemade taco seasoning
1 white onion, sliced
15 ounces black beans
1/2 cup salsa
Olive oil
Cilantro
Preheat oven to 350 degrees. Drizzle a baking sheet with olive oil. Lay tortillas onto sheet and sprinkle with cheddar. Top with another tortilla and bake for 5-6 minutes, until cheese is melty.
Meanwhile, caramelize onion in a pan over medium-low heat for about 5-7 minutes. Mix strained beans with onions in a large bowl and mash lightly. Spread onion & black bean mixture onto toasted tortillas. Top with shredded chicken, salsa, and additional cheddar.
Bake for 10-15 minutes. Garnish with cilantro.
- 8 tortillas
- 2 cups cheddar cheese
- 2 boneless, skinless chicken breasts, cooked and seasoned with homemade taco seasoning (link above)
- 1 white onion, sliced
- 15 ounces black beans
- ½ cup salsa
- Olive oil
- Cilantro
- Preheat oven to 350 degrees.
- Drizzle a baking sheet with olive oil. Lay tortillas onto sheet and sprinkle with cheddar. Top with another tortilla and bake for 5-6 minutes, until cheese is melty.
- Meanwhile, caramelize onion in a pan over medium-low heat for about 5-7 minutes. Mix strained beans with onions in a large bowl and mash lightly. Spread onion & black bean mixture onto toasted tortillas.
- Top with shredded chicken, salsa, and additional cheddar.
- Bake for 10-15 minutes. Garnish with cilantro.
Adapted from She Wears Many Hats.
