Tex-Mex Morning Pizzas

Tex-Mex Morning Pizzas

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Tex-Mex Morning Pizzas

This Bonus Recipe is brought to you by Clean Eating Magazine

Author: Victoria Abbott Ricardi | Photography: Yvonne Duivenvoorden


Serves 4. Hands-on time: 12 minutes. Total time: 15 minutes.

Making your own spicy bean mixture means you won’t have to rely on prepared refried beans, which often contain whopping amounts of salt and even lard. If you want to make this breakfast even heartier (and you have a few more minutes to spare), dish up a poached egg alongside each two-pizza serving.


4 whole-grain English muffins, each split in half 

1½ cups cooked or low-salt canned pinto beans, drained and rinsed (NOTE: Always opt for BPA-free canned beans.)

¾ cup fresh low-salt tomato salsa (medium or hot, depending on your tastes), divided

2 tbsp chopped fresh coriander

½ tsp ground cumin

½ tsp ground chilli powder

110g low-fat cheddar cheese, shred­ded (1 cup)



ONE: Arrange griller rack on highest position in oven and turn grill on. 

TWO: Lightly toast English muffins in toaster or toaster oven.

THREE: In a medium bowl, combine beans, ¼ cup salsa, coriander, cumin and chilli powder. Gently mash mixture with a potato masher or fork until it is chunky yet sticks together. Divide mixture into 4 equal portions.

FOUR: Spread half of each portion of bean mixture over craggy side (interior) of each English muffin half. Place halves, bean-side-up, on a foil-lined baking sheet and top with cheese, dividing evenly. Grill for 3 to 4 minutes or until cheese bubbles. Serve each pizza half with 1 tbsp salsa.


Nutrients per 2 pizzas (2 topped English muffin halves): Calories: 297, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 48 g, Fibre: 9 g, Sugars: 3 g, Protein: 19.5 g, Salt: 542 mg, Cholesterol: 6 mg


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