Salsa, black beans, avocado, and lime complete this tasty breakfast pizza. Source: Diabetic Living Magazine
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.
1 1/2 medium-fat protein, 1 1/2 starch