It goes without saying that I love pizza. Pizza in every form is my favorite. From gourmet to frozen pizza, to deep dish pizza to thin and crispy pizza, I like them all.
My favorite part of making my own pizza dough is making the crust, but let’s be real – some nights it is just too much work.
Enter the tortilla! I absolutely love tortillas, and I use them for everything. I can’t recall the last time I bought bread, but I always have tortillas in my fridge, and I even make my own tortillas occasionally.
You can make these delicious, thin, crisp pizzas in 15 minutes if you just pre-bake them for 5 minutes, top them for 5 minutes, and bake them for another 5 minutes.
It takes less than 15 minutes to finish them off, so you won’t have to wait too long to eat them. It is quite easy to make my pizzas vegetarian, but if you prefer, you can use leftover grilled chicken breasts or rotisserie chicken instead of the black beans.
Apronese also thought that crushed pineapple (very well drained) and cilantro would be great additions to this. The possibilities are endless! I can tell that this will be one of my new favorite things for sure! Woot!
This recipe is also awesome because you can make as many pizzas as you want! The ingredients below are enough for eight pizzas, but you can make as many as you like!
BBQ Black Bean Pizzas
In about 15 minutes, these thin and crispy BBQ Black Bean Pizzas will blow your taste buds away and will have everyone raving about them.
Author: Beth
Servings: 8 pizzas
Ingredients
- 8 fajita size flour tortillas ($1.43)
- 3/4 cup BBQ sauce ($0.99)
- 1 15oz. can black beans ($0.63*)
- 2 cups shredded monterrey jack cheese ($2.39)
- 3 whole green onions ($0.33)
- 1 small red onion ($0.44)
Instructions
- In order to create pizzas with thick tortillas, you need to heat your oven to 400 degrees. After arranging the tortillas on the wire rack, transfer the rack into the oven, and bake the tortillas for 5 minutes, or until they become slightly stiff, but not crisp. The process will need to be repeated if there are more than two pizzas to be made at the same time.
- You can thinly slice the red and green onions while the tortillas are being pre-baked. You will need to place the tortillas on the cooling rack while they are being topped with the toppings. Add 1 to 1.5 tablespoons of BBQ sauce to each pizza, along with 1/4 cup of black beans (well drained), 1/4 cup of shredded cheese, and a light sprinkle of green and red onions.
- After removing the cooling rack from the oven, cook the topped pizzas for another 5 minutes, or until they are golden brown and crispy on the edges, and the cheese is melted and bubbling on top. After the tortillas have been baked for five minutes, they might still be slightly soft, but after they’ve been removed from the oven, they will begin to crisp up.
*I used black beans that I cooked from scratch in my slow cooker from a can of dried beans.
I would suggest that, if you do not have a wire cooling rack, you should pre-bake the tortillas on a baking sheet and cook the topped pizzas directly on the oven rack. Use a wide spatula to transfer them from the oven to the baking sheet. (See photos below).
Nutritional
Serving: 1 Serving ・ Calories: 428.66 kcal ・ Carbohydrates: 50.2 g ・ Protein: 17.66 g ・ Fat: 17.1 g ・ Sodium: 1748.63 mg ・ Fiber: 8.24 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Step by Step Photos
Here is what it takes to make some tasty and super quick pizzas! I already had most of this on hand, and the fajita-sized tortillas measure about 6-8 inches in diameter.
You can prebake the tortillas for about five minutes in 400 degrees. I prebaked mine on a baking sheet and then baked the topped pizza directly on the oven rack, which stiffened them up just enough so they could be topped and placed back in the oven without becoming too floppy. It was a bit tricky, however, and I thought about it while they baked…
You can use a wire cooling rack as a way to allow the bottom of your pizza to crisp up while giving it enough support to handle the heavy toppings. Also, it will make it easier for you to transport them into and out of the oven as well.
There is a close relationship between the wires on the cooling rack and the wires on the oven rack, which will make the edges of the cooling rack less likely to fall through and drip sauce and cheese on the floor of the oven.
It is then time to spread a thin layer of BBQ sauce over top of the warm tortillas after they have been baked for a few minutes. It is recommended that you use one to 1.5 tablespoons of BBQ sauce per pizza.
Afterwards you will spread about 1/4 cup of the black beans over each pizza, making sure that they are well drained and so that they don’t drip wet because the more moisture you have on the top of the pizzas, the heavier they will be and the less likely they will hold up to the tortilla.
It is important to add at least 1/4 cup of shredded cheese to each of the pizzas once you have completed them. I learned, when I was a pizza maker, that you always need less cheese than you think.
When the cheese melts, it will cover the sauce sufficiently, so be sure to sprinkle it on sparingly, so that you can still see the sauce beneath.
Cheese is usually one of the most expensive pizza toppings available, so this is a trick that most commercial pizzarias use.
As a last step, add your onions. I have baked my pizzas directly on the oven rack so that the bottom would crisp up, but I think a cooling rack will be a far better option for this.
As a result of the fact that the pizzas weren’t yet completely crisp, I had to use a wide spatula to move them from the baking sheet to the oven, which was tricky because they had to be transferred from the baking sheet.
In my opinion, the wires on the oven rack were quite far apart, which resulted in the sides of the pizzas kind of falling down as they baked. If I had opted to use a wire cooling rack before, it would have been a lot easier. Anyway, just bake the pizza for about five more minutes, or until the edges are nicely golden brown and the cheese is bubbling and melted.
I mean they are simply gorgeous, and the taste is equally as delicious! The tortilla is still a bit flexible when you remove it from the oven, but within about a minute or so of taking it out, the steam evaporates, and they quickly crisp up.
Despite the fact that this tortilla pizza was crispy, it remained firm, not bending or flopping. OMG, how delish it was!
Despite the fact that two of these are pretty easy to eat, you might want to think ahead and prepare a side dish of some sort so you don’t over-indulge.
Black bean pizza, the name just mentioned, but Apronese wants to go to work again to have dinner with her family. Ingredients are easy to find and easy to make, please share with more of your friends so that everyone can enjoy the delicious dish.
