Market Fresh Recipes From PA Live!

Market Fresh Recipes From PA Live! Featured Image

mexican_bean_pizza_2Did you see MFHS WIC staff on PA Live! this afternoon? If you missed it, or didn’t catch all of the recipes shared, you’re in luck! Here is the Mexican Black Bean Pizza we made today. You can find all the recipes from today’s show, along with other healthy WIC food recipes on our site.

Mexican Black Bean Pizza

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 pizzas
Lots of cheese, black beans, salsa, green chiles, and veggies give these tortilla pizzas a spicy, Mexican spin.


1 1/4 cups shredded Mexican Blend cheese
1/4 cup shredded Monterey Jack cheese
2 tablespoons olive oil
8 (6-inch) whole wheat tortillas
1 small onion, chopped
1 bell pepper, chopped
1 (15 ounce) can black beans, drained
1/2 cup salsa, mild or spicy
2 ounces canned chopped green chiles


Heat oven to 350°F. Mix half the Mexican Blend cheese with the Monterey Jack cheese in a bowl; set aside. Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer. Puncture each tortilla a few times with a fork. Sprinkle remaining Cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla. Bake 5-6 minutes or until browned slightly. While tortillas bake, heat remaining oil in a skillet and cook onions and bell pepper until browned. Add beans and partially mash with a potato masher or the back of a fork. Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with salsa, green chiles and cheese mixture. Return to oven. Bake until cheese melts, about 10-20 minutes.