Black bean and veggie tortilla pizza

Total Time
20 min
8 min
12 min
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.


Whole-wheat tortilla

1 tortilla(s), medium, (8-inch)

Canola oil

1 tsp

Frozen corn

¼ cup(s), thawed

Bell pepper

2 Tbsp, red variety, diced

Uncooked onion

2 Tbsp, chopped, diced

Canned black beans

¼ cup(s), rinsed and drained

Ground cumin


Canned chipotle peppers in adobo sauce

tsp, minced


3 Tbsp, drained

Shredded reduced fat Mexican-style cheese

¼ cup(s)


2 tsp, fresh, chopped

Cooking spray

1 spray(s)


  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)