Found this great recipe for Mexican Tortilla Pizza by Ellie Krieger on We really enjoyed it! Below is the original recipe and how we adjusted.

Serves: 4


4 corn tortillas, or whole-wheat tortillas (6-inches in diameter)
1/2 cup Black Bean Dip, recipe follows
1 large tomato, seeded and diced
1 cup shredded green cabbage [we used purple cabbage]
1/4 cup chopped fresh cilantro leaves
[We added fresh guacamole on top as well.]


Preheat the oven to 400 degrees F.

Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.


2 teaspoons olive oil [we used water instead]
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon minced jalapeño pepper
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons lime juice
1/4 teaspoon ground cumin [we used coriander]
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon water
Salt and freshly ground black pepper

Heat the oil/water in a skillet over medium heat. Add onions and sauté until they soften, about 2 minutes. Stir in the garlic and jalapeño and cook for 1 minute more. Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and purée until smooth. Yield: 1 cup


About Jennifer Armitstead

Jennifer Armitstead is a career coach and coporate talent consultant. She helps people be their best at work. She supports companies by developing strong teams through recruiting, training and coaching. For more information about Jennifer:

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