Quick Mexican Pizza

Melissa Varady


This is a delicious lunch that I whipped up for my daughter and myself the other weekend. It's quick and easy. You could also cut each pizza into smaller pieces to serve as an appetizer at a party.


★★★★★ 1 vote

10 Min
10 Min


  • 1 can(s)
    black beans
  • 1/2
  • 1/4 c
    red onion, diced
  • ·
    juice from 1/2 lime
  • 4
    9" whole wheat tortillas
  • 6 Tbsp
    your favorite salsa
  • 1 c
    cheddar jack cheese
  • 1 can(s)
    2.25 oz sliced black olives, drained
  • 1
    avacado, peeled and chopped
  • ·
    sour cream

How to Make Quick Mexican Pizza


  1. Drain and rinse can of black beans. Deseed and devein the jalapeno and finely chop. Combine beans, jalapeno, onions, and lime juice in a small bowl.
  2. Spread 1 1/2 tablespoons of salsa on each tortilla. Top 1/4 of the bean mixture and 1/4 cup cheese. Repeat with each tortilla.
  3. Bake on a pizza stone for about 10 minutes at 350F. You'll know your pizzas are ready when the cheese is melted and the bottom is on the crispy side (not soggy).
  4. Top your finished pizza with dollops of sour cream, avocado, and black olives, or any other taco toppings you like. Enjoy!

Printable Recipe Card

About Quick Mexican Pizza

Course/Dish: Vegetable Appetizers
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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