Flatout black bean chicken taco pizza

SmartPoints® value per serving
Total Time
15 min
5 min
10 min
One part pizza, one part taco, and one part flatbread nacho platter, this heaping bread is perfect for a casual party or teen snack meal in a pinch. It comes together lightning fast, and will please even the pickiest of eaters. It relies on your pantry and fridge, adding cumin to precooked chicken and calling for cooked black beans. If your pantry is stashed, open a can of beans and warm them while you're baking the flatbread. In the spirit of nachos or the "taco" part of this recipe's name, you could garnish this bread with guacamole, avocado slices, or light sour cream. Or lean on the recipe's "pizza" moniker and top with some chopped fresh tomatoes and basil, and a smattering of sliced black olives.



1 item(s)

WW Reduced fat shredded Mexican style blend cheese


Chicken breast, grilled, skinless, boneless

3 oz, chopped or shredded

Cooked black beans

¼ cup(s)

Pico de gallo

¼ cup(s)

Pickled jalapeno peppers

1 Tbsp, chopped, to taste

Ground cumin

¼ tsp


1 Tbsp

Table salt

1 pinch

Black pepper

1 pinch


  1. In a small bowl, toss chicken with the ground cumin, then season with salt and pepper if desired.
  2. Preheat oven to 375°F.
  3. Place Flatout flatbread on a cookie sheet. Bake at 375°F for four minutes.
  4. Remove from the oven, and top the flatbread with chicken, black beans, cheese, and peppers.
  5. Bake at 375°F for four minutes, then remove from the oven and sprinkle the pico de gallo and the cilantro leaves over the flatbread, cut into slices, and serve immediately.