Mexican Breakfast Pizza

Mexican Breakfast Pizza

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From: Diabetic Living Magazine

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

Ingredients 2 servings

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Original recipe yields 2 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 (6 inch) whole-wheat, low carb, tortillas
  • 1 egg
  • 1 egg whites
  • 2 tablespoons canned diced green chiles
  • Nonstick cooking spray
  • 4 tablespoons bottled salsa
  • ¼ cup canned no-salt-added black beans, drained
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely shredded reduced-fat Mexican cheese blend
  • ¼ cup chopped avocado
  • 2 tablespoons snipped fresh cilantro
  • 2 lime wedges

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400F. Line a baking sheet with foil or parchment paper; set aside.
  2. 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.
  3. In a medium bowl, whisk together the egg, egg white and chiles.
  4. 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.
  5. 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.
  6. Sprinkle each pizza with avocado and cilantro. Slice into wedges and serve warm with a lime wedge.

Nutrition information

  • Serving size: 1 pizza
  • Per serving: 204 calories; 10 g fat(2 g sat); 12 g fiber; 23 g carbohydrates; 15 g protein; 97 mg cholesterol; 2 g sugars; 532 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ medium-fat protein, 1½ starch

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