Recipes » Main Dish » Tex Mex Breakfast Pizza
T. Colin Campbell Center for Nutrition Studies
Tex Mex Breakfast Pizza



  • 2 sprouted whole-grain tortillas

Potato Layer

  • 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)

Mashed Potatoes

  • 2 Yukon Gold potatoes, diced
  • Plant-based milk, plain unsweetened
  • Dash of onion powder
  • Kosher salt
  • Coarsely ground black pepper


Mashed Potatoes

  • 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.

Tex-Mex Pizza

  • 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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