Prep Time:
18
Cook Time:
8
Total Time:
18
This quick Mexican Bean Pizza layers a simple mashed pinto bean spread, black bean and corn salsa, and melty cheese on a crisp tortilla. It is an easy single-serving meal or snack that comes together fast when cooked High Plains Pinto Beans are ready to use.
Ingredients:
1 cup cooked High Plains Pinto Beans
1–2 tablespoons bean cooking liquid or water, as needed
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 whole wheat tortilla
½ cup black bean and corn salsa
½ cup shredded reduced-fat cheddar, jack, or co-jack cheese
Optional toppings: sliced green onions, cilantro, diced tomatoes, avocado, or hot sauce
How-To:
Preheat oven to 450°F.
Mash cooked pinto beans with garlic powder, onion powder, salt, black pepper, and a splash of bean cooking liquid or water.
Place tortilla on an oven-safe plate or baking sheet.
Spread the mashed pinto bean mixture evenly over the tortilla.
Top with black bean and corn salsa.
Sprinkle shredded cheese over the top.
Bake for 5–8 minutes, until cheese melts and tortilla edges are lightly crisp.
Cut into wedges and serve warm with optional toppings.
