Barbecue black bean tortilla pizzas. Jennifer Manalili, City Times.
Barbecue black bean tortilla pizzas. Jennifer Manalili, City Times.

A Southwest take on pizza

Who doesn’t love pizza? Take-out is great and so is making your own dough at home, but let’s face it, sometimes you need a more immediate pizza fix.

These tortilla pizzas are surprisingly hearty and very flavorful, utilizing lots of Southwest Tex-Mex flavors, thanks to the barbecue sauce and black beans. They are really filling too, pair them with a side salad to make a great meal for lunch or dinner.

These crispy, thin pizzas are ready in about 15 minutes, less time than it would take to call and wait for a pizza to be delivered to your house. Make them today.

Barbecue black bean tortilla pizzas


8 fajita size, flour tortillas

¾ cup barbecue sauce (I used Stubb’s Original)

1 (15 oz.) can of black beans, washed and drained

2 cups shredded Monterey Jack cheese

3 whole green onions, sliced thinly

1 small red onion, diced

1. Preheat the oven to 400 degrees. Place the tortillas on a wire cooking rack placed on top of a sheet pan. (It’s best to work in batches if you’re making more than two.) Bake for about five minutes or at least until the tortillas have stiffened slightly but are not yet entirely crisp.

2. Leave the tortillas on the cooling rack while adding the toppings. Slather about one to two tablespoons of barbecue sauce on each tortilla, along with ¼ cup of black beans, ¼ cup of cheese, and a light sprinkling of red and green onions. Make sure the beans are well drained otherwise the excess liquid will make the tortilla soggy.

3. Transfer the cooling rack and topped pizzas back into the oven for an additional five minutes to finish cooking and crisping up the tortillas. Cook until the edges are golden brown and crispy and the cheese is bubbling and melted. The tortillas might still be a little soft after taking them out of the oven by they will crisp up after.

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A Southwest take on pizza