Tex Mex Breakfast Pizza
What You'll Need
2 sprouted whole-grain tortillas
1½ cups mashed potatoes
BLACK BEAN SALSA
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
Sea salt and black pepper, to taste
Dash of smoked paprika
Fresh cilantro (optional)
2 Yukon Gold potatoes, diced
Plant-based milk, plain unsweetened
Dash of onion powder
Coarsely ground black pepper
How to Make It
1 Place the potatoes in a pot of water. Bring the water to a boil, then cover, reduce heat, and continue to simmer until tender.
2 Drain the potatoes, and mash with the plant-based milk and seasonings until creamy.
3 Adjust seasonings to taste and set aside.
1 Preheat oven to 400 degrees F.
2 Combine black beans, frozen corn, and salsa in a small saucepan over medium-high heat.
3 Bring to a boil, then cover and reduce to simmer for 2 or 3 minutes.
4 Season with salt and pepper and a dash of smoked paprika. Set aside.
5 Place whole grain tortillas onto a baking sheet. Slather with a thick layer of mashed potatoes (about ¾ cup each), and then with about ¾ cup of the Black Bean Salsa mixture, for each tortilla.
6 Bake flatbread pizzas for approximately 10 to 12 minutes, or until the edges begin to turn crispy and golden brown, and the center is hot and bubbling.
7 Remove from oven.
8 Garnish with fresh cilantro, and serve immediately.
Copyright 2020 Center for Nutrition Studies. All rights reserved.