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Recipes » Main Dish » Tex Mex Breakfast Pizza
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Tex Mex Breakfast Pizza

2 sprouted whole-grain tortillas


1½ cups mashed potatoes


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

Kosher salt

Coarsely ground black pepper


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.

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