Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 08/10/24. See terms.
Join now
Photo of Mexican chicken and bean pizza by WW

Mexican chicken and bean pizza

10
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Take your pizza south of the border with this spicy Mexican meal. Chicken, kidney beans and tomatoes are topped with mashed avocado and lime.

Ingredients

Chicken thigh, skinless, raw

250 g, (buy 300g), fat trimmed)

Chilli powder

1 tsp, Mexican

Oil spray

1 x 3 second spray(s)

Tomato paste

⅓ cup(s), no added salt, (90g)

Multigrain tortilla

240 g, 4 x rounds

Canned red kidney beans, rinsed, drained

170 g, (1 cup)

Green shallot(s)

4 individual, thinly sliced

Light mozzarella cheese

60 g, (1/2 cup)

Tomato(es)

2 medium, finely chopped

Fresh coriander

2 tbs, coarsely chopped

Avocado

½ medium

Lime juice

1 tbs

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Sprinkle chicken with chilli powder. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken for 3–4 minutes each side or until golden and cooked through. Remove from pan, set aside to cool, then slice thinly.
  2. Spread 1 tablespoon tomato paste over each tortilla. Top each tortilla with beans, chicken, shallots and cheese. Place pizzas on 2 large baking trays and bake for 8–10 minutes or until bases are crisp and golden.
  3. Meanwhile, to make tomato salsa, combine tomato and coriander in a small bowl. Season with salt and freshly ground black pepper. In a separate bowl, mash avocado with a fork until smooth, then stir in lime juice. Cut each pizza into quarters and serve immediately topped with tomato salsa and mashed avocado.

Notes

TIP: You can use 2 tsp hot paprika instead of Mexican chilli powder to create this pizza.

You might like

You might like