MEXICAN BLACK BEAN PIZZA

July 3, 2013

This week I tweeted, “might have just ate the best thing i’ve ever made. or maybe i’m just hungry.”

Ew, yes, like virtually all tweets, I 1) didn’t use proper capitalization and 2) this was not something anyone really needed to know.

BUT ACTUALLY IT WAS something you needed to know. Because as of this post, you now have access to said recipe, and it might be the tastiest nosh you’ve ever noshed. Really, I think I’ll never make another quesadilla again because this is just like, laughably-not-even-comparably waaaay better.

Mexican Black Bean Pizza from Rachel Schultz

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.

Mexican Black Bean Pizza from Rachel Schultz

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.

Mexican Black Bean Pizza from Rachel Schultz

Bake for 10-15 minutes. Garnish with cilantro.

Mexican Black Bean Pizza from Rachel Schultz

mexican black bean pizza
 
Author:
Serves: 3-4
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Top with shredded chicken, salsa, and additional cheddar.
  5. Bake for 10-15 minutes. Garnish with cilantro.

Adapted from She Wears Many Hats.

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Comments

  • Schyler

    Just made this. SO GOOD! :)

  • […] first is a mexican tortilla pizza that I got here.  We all loved it, I left out the onions because none of us are really crazy about […]

  • Jaime

    YUM! Looks so tasty. Pinned and planning on making it!

    • Rachel Schultz

      I don’t think you’ll be disappointed.

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