Black bean and veggie tortilla pizza
7
Points®
Total time: 20 min • Prep: 8 min • Cook: 12 min • Serves: 1 • Difficulty: Easy
This super-simple pizza take on the tostada uses a crisped-up tortilla for the crust, salsa as the pizza sauce, and a garden basket of seasoned vegetables for the toppings. Try this with a crumble of tangy Mexican queso fresco in place of the shredded cheese, if you wish. To make it more Taqueria than Trattoria, top with shredded lettuce or angel hair slaw, a dollop of fat-free sour cream, a few pickled jalapeño slices, then dig in with a fork and knife tostada-style.
Ingredients
Whole-wheat tortilla
1 tortilla(s), medium
Canola oil
1 tsp
Frozen corn
¼ cup(s)
Bell pepper
2 Tbsp
Uncooked onion
2 Tbsp, chopped
Canned black beans
¼ cup(s)
Ground cumin
⅛ tsp
Canned chipotle peppers in adobo sauce
⅛ tsp
Salsa
3 Tbsp
Shredded reduced fat Mexican-style cheese blend
¼ cup(s)
Cilantro
2 tsp
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 350°F. Spray small baking sheet with nonstick spray. Place tortilla on baking sheet and bake until crisp, 8–10 minutes.
2
Meanwhile, heat oil in small nonstick skillet over medium heat. Add corn, bell pepper, and onion. Cook, stirring occasionally, until vegetables are softened, 5 minutes. Add beans, cumin, and chipotles and cook, stirring constantly, until heated through, 2 minutes.
3
Spread salsa over tortilla. Top with corn mixture and sprinkle with cheese. Return tortilla to oven and bake until cheese melts, about 4 minutes. Sprinkle with cilantro and serve at once.
4
Per serving (1 individual pizza)
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