Tex-Mex · 30 min
Baked Black Bean & Cheddar "Mexican Pizza" with Pico de Gallo
- 30 min
- 2–6 servings
- 575 kcal / serving
A quick weeknight bake of black beans, cheddar, and tortillas becomes a crisp Mexican pizza. The pico de gallo adds brightness, while yogurt keeps the topping creamy.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- ¼ (8 oz) blockcheddar cheese
- 4 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 1lime
- ¼ cupplain Greek yogurt
- ½ mediumred onion
- 4small flour tortillas
- 2tomatoes
- 1 ½ tbsptomato paste
- limes
- red onions
From the pantry: chili powder, cumin, ground, extra virgin olive oil, garlic powder, onion powder, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · potato masher · small saucepan · spatula · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1lime
- ½ mediumred onion
- 2tomatoes
- limes
- red onions
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- ¼ cupplain Greek yogurt
Bakery & bread
- 4small flour tortillas
Pantry & dry goods
- 1 (15 oz) canblack beans
- 4 fl ozchicken or vegetable broth
- 1 ½ tbsptomato paste
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| lime | 1 | ||
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| small flour tortillas | 4 | 8 | 12 |
| tomatoes | 2 | 4 | 6 |
| tomato paste | 1 ½ tbsp | 3 tbsp | 4 ½ tbsp |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to 425°F and lightly oil a baking sheet.
- 2. In a small saucepan over medium-high heat, combine the broth, tomato paste, and spices; simmer, whisking often, until slightly thickened, 2–3 minutes, then remove from heat.
- 3. Drain and rinse the black beans, then crush them in a bowl with a fork until mostly smooth but with some texture remaining.
- 4. Layer half of the tortillas on the sheet, spread with the bean mixture, then top with the remaining tortillas, pressing gently to seal.
- 5. Pour the sauce over the assembled tortillas and scatter the grated cheddar on top. Bake until the cheese is melted and bubbly, about 8–10 minutes.
- 6. While the pizza bakes, prepare the pico de gallo: small dice the tomatoes, peel and small dice the red onion, juice a lime over the mixture, season with salt, and stir in minced cilantro leaves.
- 7. Remove the pizzas from the oven and cut into quarters.
- 8. Serve the slices with pico de gallo and a spoonful of plain Greek yogurt.
Two tips
- - Prep the pico de gallo while the pizza bakes so everything finishes together.
- - Leftovers can be kept in the fridge for up to 2 days and reheated in a quick microwave or skillet.
Nutrition per serving
- Calories
- 575 kcal
- Protein
- 29 g
- Carbs
- 78 g
- Fat
- 18 g
- Fiber
- 18 g
- Sodium
- 1121 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.