Begin by preparing the tomato mixture. In a bowl, mix together the diced tomatoes, jalapeño, 1 clove of minced garlic, and a pinch of salt and pepper. Set this mixture aside to allow the flavors to meld.

Take the drained black beans and place them in a separate bowl. Add 2 tsp of Cholula hot sauce and use a fork to mash the beans to your desired consistency.

To the mashed black beans, add the cumin, chili powder, chopped red onions, chopped yellow pepper, and a pinch of salt and pepper. Mix these ingredients together until well combined. Your flavorful bean mixture is now ready.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

On a non-stick baking sheet, roll out your pizza crust. If you're using pre-made dough like Pillsbury pizza dough, this step will be a breeze.

Using a pastry brush, spread 2 tbsp of taco sauce evenly over the surface of the pizza crust, leaving a small border around the edges.

Gently spoon the prepared bean mixture onto the taco sauce-covered crust. With the back of the spoon, carefully spread the bean mixture, ensuring an even distribution while still leaving that border intact.

Now, evenly sprinkle the tomato mixture over the bean layer, followed by the shredded cheddar and pepper jack cheese.

To add an extra kick of flavor and color, sprinkle the chopped green onions and your choice of cilantro or parsley over the cheese.

Place the pizza in the preheated oven and bake for 20-25 minutes, or until the crust is golden and the cheese has melted to a gooey perfection.

Once baked, remove the Mexican pizza from the oven and allow it to rest for about 5 minutes. This allows the flavors to meld and makes slicing easier.

Cut your pizza into slices, serve, and savor every bite of this delightful and health-conscious Mexican pizza creation.