Salsa, black beans, avocado, and lime complete this tasty breakfast pizza.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400F. Line a baking sheet with foil or parchment paper; set aside.

  • Place tortillas directly onto center oven rack; bake just until crisp, about 4 minutes. Arrange tortillas in a single layer on prepared baking sheet; set aside.

  • In a medium bowl, whisk together the egg, egg white and chiles.

  • Lightly coat a small nonstick skillet with cooking spray. Over medium heat, cook egg mixture, without stirring, until mixture begins to set on the bottom and around edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking 2 to 3 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat and set aside.

  • To assemble pizzas, spread 2 tablespoons salsa over each toasted tortilla. Top with reserved scrambled eggs, black beans, onion and cheese. Bake pizzas on baking sheet 5 to 6 minutes or until heated through.

  • Sprinkle each pizza with avocado and cilantro. Slice into wedges and serve warm with a lime wedge.

Nutrition Facts

204 calories; protein 15g 30% DV; carbohydrates 23g 7% DV; exchange other carbs 1.5; dietary fiber 12g 48% DV; sugars 2g; fat 10g 15% DV; saturated fat 2g 10% DV; cholesterol 97mg 32% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 532mg 21% DV.