Carnitas Mexican Pizza

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Give me a crispy tortilla slathered with refried beans, cheese and carnitas and I’ll be one happy gal! This Carnitas Mexican Pizza situation is kicking off a slew of Cinco de Mayo recipes on WGC. Bring it!!

Carnitas Mexican Pizza Recipe from (@whatsgabycookin)

With Cinco de Mayo just around the corner, these Carnitas Mexican Pizzas need to be on repeat! A majorly jazzed up spin on a classic cheese crisp, these include a toasted flour tortilla, a heading spoonful of Old El Paso refried beans, melted cheese and homemade carnitas (recipe below)

Everything gets melted / toasted / crisped in the oven and then it’s game time. Finish it off with some shredded cabbage for a little crunch and some fresh cilantro to keep things colorful and go to town!!!

Carnitas Mexican Pizza from (@whatsgabycookin)

Carnitas Mexican Pizza

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dinner
Cuisine Mexican, Italian
Servings 6


  • 1 teaspoon olive oil
  • 1 yellow onion
  • 6 cloves garlic roughly chopped
  • Kosher salt
  • 1 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 15 1/2 ounce can Old El Paso refried Beans
  • 3 tablespoons water
  • 4 12- inch flour tortillas
  • 2 cups freshly shredded Monterey Jack cheese 8 ounces
  • 1 cup homemade Carnitas
  • 1 cup shredded cabbage
  • 1 cup chipotle salsa
  • fresh cilantro for garnish


  • Place a pizza stone on the bottom rack of the oven. Preheat oven to 450 degrees F.
  • In a small saucepan heat oil over medium-high heat. Add onion, garlic, and season with salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor. Cover and pulse until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture.
  • Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup of the cheese and one-fourth of the carnitas. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are golden and crisp.
  • Transfer the tortilla to a cutting board; let cool for 1 minute. Top with a bit of the shredded cabbage and cilantro. Serve alongside the salsa and cut each Mexican pizza into wedges before serving.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Old El Paso. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**


  1. We LOVE carnitas – and I always have a healthy stock of refried beans in the pantry! They are SOOOOO good on so many things!!

  2. I’m sure your carnitas are amazing, Gaby, but with the yummy beans, I may just do this vegetarian style. My kids will LOVE.

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