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

Source: Diabetic Living Magazine


Recipe Summary

15 mins
25 mins


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

1 pizza
204 calories; protein 15g; carbohydrates 23g; dietary fiber 12g; sugars 2g; fat 10g; saturated fat 2g; cholesterol 97mg; sodium 532mg.

1 1/2 medium-fat protein, 1 1/2 starch