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Mexican Pizza with Avocado Cream

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


Try this Mexican Pizza recipe for a delicious Meatless Monday or a Mexican-themed meal at home. It is a family favorite. And the avocado cream is to die for!


Units Scale

For the refried black beans:

  • 1 can black beans, drained and rinsed
  • 2 Tablespoons olive oil
  • 1/3 cup red onion, diced
  • 1/2 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 jalepeno, diced
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 cup vegetable broth
  • 1/4 cup cilantro, chopped

For Avocado Cream:

  • 2 avocados
  • 2 limes, juiced
  • 1/4 cup almond milk
  • 1/4 cup cilantro, chopped
  • 1 teaspoon salt

For pizzas:

  • 6 corn tortillas
  • shredded romaine
  • 1/2 cup corn kernels
  • grape tomatoes (or tomatoes, diced)


  1. In a medium saucepan, add the olive oil, garlic, onion, jalepeno and bell pepper. Saute for about 5 minutes or until veggies are soft. Add the chili powder, cumin, paprika and salt. Stir to combine. Add the black beans and vegetable broth. Simmer for 15 minutes.
  2. Meanwhile, make the avocado cream. Mash the avocado in a small bowl and add the almond milk, cilantro and salt. Stir to combine. If too thick, add more almond milk.
  3. Chop the romaine and tomatoes for the pizza toppings.
  4. To make the crust, heat a large saute pan over medium high heat. Spray each side of the tortilla with cooking spray and cook until golden brown and crisped, about 4 minutes on each side.
  5. When the black beans are done, add them to a food processor along with the lime juice and cilantro. Pulse until the it is of consistency is of your liking. If you don’t have a food processor, you can mash with a fork or potato masher!
  6. To assemble, place one tortilla on a plate. Spread with a layer of the black beans. Top with romaine, corn and tomatoes. Drizzle with avocado cream. Enjoy!

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