This week I shared on social media, “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 a very tasty nosh for your family to nosh. Really, I think I may double take next time I think to make a quesadilla because this was way 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.