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Black Bean Tortilla Pizza

This pizza saves you time by using tortillas for the base. It has a delicious black bean sauce and is loaded with veggie toppings and vegan cheese.

(Recipe modified from Mexican Please)


1/2 cup chopped scallions

1 tomato (or canned diced tomatoes)

1/2 cup sliced black olives

1/2 cup vegan mozzarella cheese

1/2 cup vegan pepper jack cheese

Cilantro (optional)

For the pizza base: 12 or 13 5-inch tortillas (use corn tortillas for gluten-free)

For the black bean sauce: 1 can black beans

1/2 onion

2 garlic cloves

2 Tablespoons diced tomatoes (I used canned)

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon sweet paprika ("regular" paprika, not smoked)

1/4 teaspoon chili powder

1/4 teaspoon salt

1/2 cup water

black pepper

For the garlic oil 2 minced garlic cloves

2 tablespoons olive oil

DIRECTIONS 1. On a parchment lined baking sheet (at least 13 inches along the shortest side) or pizza stone, overlap the 12 tortillas in a circle so that they form a 10-12 inch base. Be sure to use 11 tortillas for the perimeter, and use the 12th tortilla to cover the hole in the middle. (See photos and note below). Set aside.

From left to right: 10, 11 and 12 tortillas.

2. To make the garlic-oil, finely mince 2 garlic cloves and add to 2 Tablespoons olive oil. Press the garlic into the oil using the back of a spoon and set aside.

3. For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Sauté the onion and garlic over medium heat for 5-7 minutes in a couple tablespoons of water. Add water as needed during the cooking process to make sure the mixture doesn't dry out.

4. Drain and rinse one can of black beans. Add the black beans to the onion mixture along with the diced tomatoes, spices and water. Simmer for a few minutes until heated through.

5. Combine the bean mixture in a blender or food processor. Add additional salt to taste if needed.

6. Add a thin layer of the garlic-oil sauce, followed by the black bean puree, tomatoes, scallions, black olives and cheese.

7. Bake at 400F for 8-10 minutes, or until the edges start to brown. Remove from oven, and sprinkle on a handful of cilantro (optional). Cut into 6-8 wedges and serve immediately.


1. I would recommend using 13 tortillas and adding 2 to the center for added support. I only had 12 so that's what I used. I was able to pick up the slices like regular pizza, but they were a bit soft towards the middle. Or you can just eat the slices on a saucer with a fork!

2. I suggest setting the pizza under the broiler for 1-2 minutes to help the vegan cheese to "melt" some.

3. If you have leftovers, re-heat them on 350 degrees F for 10 minutes.

4. Use whatever combination of cheese you like or have available, as long as you have a total of a cup.

5. Feel free to use whatever veggie toppings you like!

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