After making the New Mexico Red Chile Mole that I shared with you last week, I used it in a few new dishes before freezing the leftovers. This Bean and Red Mole Pizza was one of those dishes. It is a variation of a Mexican-style pizza that I usually make with red chile sauce. The mole completely changed the flavor of the pizza making it a totally different experience and just as delicious.
The pizza crusts are crispy flour tortillas; therefore, if you already have some beans and mole, this is a quick & easy meal. I saw the idea of the flour tortilla crusts a while back and thought it to be mighty clever. And mighty clever it is. It works great, especially if you like thin crust pizza! So if you do like a thin crust pizza and Mexican flavors, then you need to give this pizza a try. Grab a Mexican cerveza and dinner is served is no time at all.
Bean and Mole Pizza
A quick pizza for a week day meal. Instead of pizza crust, use flour tortillas, then top with mole, beans and other toppings. Bake in the oven for about 5 minutes and enjoy.
*See Kitchen Notes for substitutions, related links, and more information.
- 2-3 flour tortillas
- 1 ½ – 2 cups beans drain but reserve the liquid*
- 1 cup mole* (mole rojo, negro or verde)
- 4 spring onions or green onions, whites and greens*, diced
- ½ cup coarsely chopped green olives
- ½ cup grated cheddar or Monterey Jack cheese
- ½ cup feta cheese, crumbled
- 1 medium tomato, chopped
Preheat oven to 375°F.
Place the tortillas on an oven sheet and place in the oven. When the top of the tortillas start to lightly toast (about 2 minutes), flip and lightly toast the other side (another minute or so) until the tortillas are crisp.
- Remove from the oven and turn the oven down to 350°F.
Heat the beans and the mole sauce. As the beans heat, smash with a spoon or spatula. If they start to dry out, add a little of the reserved liquid.
Spread some of the mole on each tortilla. Top with the cheddar cheese.
Top with the desired amount of hot beans.
- Divide the chopped onion, olives and tomatoes between the pizzas. Top with feta cheese.
Bake in the oven for about 5 minutes. When the crust around the edges start to darken, the pizzas are done.
Beans – My normal beans for Mexican type pizzas like these are black beans, pinto beans or bolita beans. These particular pizzas were made with bolita beans. Use canned or make your own. Reserve a little of the juice to use while you are heating and smashing the beans. You don’t want them to get too dry.
Red Mole – Make your own mole or buy it off the shelf. Here in New Mexico, some groceries carry little jars of mole concentrate that you just add stock or water. However, if you don’t have a mole sauce, substitute a red chile sauce or use your favorite enchilada sauce or salsa.
Spring Onions – Spring or green onions add color to the pizza with the greens, plus they work well on these quick cooking pizzas. However, if you don’t have either, then just diced up some onion.
If you’ve enjoyed this Bean and Red Mole Pizza, then give these other two pizzas a try. You’ll love them!
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It looks great. Thanks for sharing
You are most welcome! Thanks for stopping by!
Well, of course you need to make pizza’s with your mole sauce!!! Seriously delicious mole sauce and thinking about making some up this weekends so looking forward to more delicious recipes using it. Wishing you a super week and take care, Pinning, sharing and sending smoke signals..
Ha Ha…yes, you are right Bobbi! 🙂 The mole’ did make a great pizza sauce! Thanks so much and hope you have a super week as well! Thanks for the comments and the sharing!
I am a total sucker for pizza and I love Mexican so I would die to try a piece from this one! Pinned!
Thanks so much Katerina! I’m a sucker for pizza as well. 🙂
I look at that pizza and close my eyes and I can taste it so much that my mouth feels the heat. Now THAT’S a great photo that can do that. 🙂
Thank you SO MUCH Maureen!
This is such a fun pizza! I haven’t made mole in FOREVER, but I think it’s about time I get some back in my life.
Thanks Joanne!
I LOVE this. It’s quick and totally Yummy. I am still working and when I get home I want to eat well without doing the work. Yeah, I know. But this is a recipe that allows me to live my Fantasy!
If you have the beans and mole’, it’s definitely a quick & easy. Thanks Carol!
Fantastic, MJ! I can imagine the red mole was great on this. I want a bite 🙂
I’m happy to share Viviane. 🙂
What a great idea! It’s two of my favorite things in one 🙂
Thanks Sarah!
MJ great idea to use as the sauce on pizza, must have been fantastic and an eye opener for other possibilities.
Absolutely! Thanks Evelyne!
Your dish reminds me of an elegant version of the taco pizza of my youth. So many delicious flavors in every bite!
Always glad to take one back to their youth. 🙂 Thanks Liz!
What a creative dish, MJ! And what a surprise to find that a New-Mexico inspired pizza is actually a very light one! I love thin-crusted pizza (the best one I’ve had was in Rome… to thin and light…) so I’m sure I’d love your tortilla base. Not to mention the bean and red mole topping! Great idea!
Thanks so much Sissi! I prefer thin crust over the thick crust as well, so the flour tortillas work great! Oh to be able to have a pizza in Rome. I’m drooling just thinking about it. 🙂
This would also be great to slap on the grill to keep the house cool. I love this idea! Just another reason to make the mole!
I can give you as well ideas as you like to make mole’. 🙂
We make tortilla pizza with chili con carne topping very often for the lunch. I love yours with bean and red mole..delicious and so much healthier!
Tortillas with chili con carne sounds like a good meal for this week. 🙂 Thanks Angie!
Chalupas extraordinaire! Sounds delightful. Thanks for sharing.
Thanks Libby. 🙂
This is genius! I love that you used your leftovers to create this tasty tortilla pizza. Great idea!
Thanks so much Vicki!