Mexican Breakfast Pizza

You heard me correctly! Mexican. Breakfast. Pizza!

I couldn’t tell you why, culturally, I like to eat beans with breakfast, but I always have. However, there are only so many ways to do breakfast burritos before you get bored. Enter the Mexican pizza. Inspired by the not-so-classy Taco Bell dish, this is a super healthy, vegetarian version that will keep you full all morning. Plus, if you get your proportions right, you can eat it like a pizza!

Here, I jazz up your average refried beans as unfried beans—all of the fiber, way less fat! Pulsing spinach into the beans adds a hidden serving of greens that even the pickiest eater won’t detect! Bon appetit!

Mexican Breakfast Pizzas

prep time: 5-10 minutes, cook time: 5-10 minutes (serves 2)
  • 2 flour tortillas (8″-10″)
  • olive oil
  • 1 large handful spinach
  • 1 can black beans, drained and rinsed
  • 1/2 c. salsa, more to top
  • salt
  • 3 eggs, whisked
  • shredded cheese (optional)

Preheat oven to 350.

In a food processor, combine 1 can of drained and rinsed black beans with 1/2 cup of salsa, a drizzle of olive oil, and a handful of spinach (baby spinach or stems removed). Pulse until it reaches a hummus-like consistency. Salt to taste. Heat in microwave or on stovetop.

Place 2 tortillas on a baking sheet in a single layer and drizzle with olive oil. Bake for 5 minutes, or until lightly browned and crisp.

Whisk together 3 eggs and scramble, cheese optional.

Place each tortilla on a plate. Spread the bean mixture onto the tortilla, divide the eggs evenly between the servings and sprinkle with cheese. If you are deeply ambitious, broil it for a couple of minutes to melt the cheese.

Add toppings to your heart’s content! Slice 4 ways with a pizza cutter, or dig in with a fork and knife. Bonus points if you serve it with a Tequila Sunrise.

Optional toppings:

  • Hot sauce/sriracha
  • Salsa
  • Leftover roasted veggies
  • Sauerkraut (don’t @ me, ‘kraut is good on everything)
  • Sliced avocado
  • Pico de gallo
  • Shredded lettuce
  • Sliced black olives
  • Pepitas

This is, quite literally, one of the easiest breakfasts you’ll ever make. It’s so fun to get creative with your pantry staples! We tried to get a picture of these, but accidentally devoured them instead. Oops!

xoxo,

c

 

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Picante Chickpea Lentil Chili

Sometimes, you’ve just got to make chili, but you don’t have any beans, meat, or meat-adjacent foods in the house. So you improvise! My husband is a garbanzo fiend, so I knew he wouldn’t sweat the substitution.

giphy
no, not that chilli!

It’s been bitterly cold in New England for the past few weeks (no lie—we got a storm that was called a “bomb cyclone” in case we weren’t miserable enough), so something hot and spicy was what the doctor ordered.

I whipped this up using ingredients I had on hand, but it turned out so delicious, I wanted to record the recipe for posterity! Enjoy!

P.S. I highly recommend using all organic ingredients, if possible, because of course I do.

Picante Chickpea & Lentil Chili

  • 2 cans garbanzo beans*
  • 1 c. green lentils
  • 6 c. vegetable broth
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 2 potatoes, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 chipotles in Adobo sauce, diced**
  • juice of 1 lime
  • 2 tbsp. tomato paste
  • 2 c. premade salsa (or diced tomatoes)
  • 1 oz. bourbon (or 2 oz. beer), optional
  • 1 tbsp. coconut oil
  • 1 tsp. cocoa powder
  • 1 tbsp. Adobo seasoning***
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • salt to taste

*You’re probably a better person than me and make your own chickpeas from dried. In that case, 2-3 cups should suffice.

**Add as much chipotle as you want—just be warned that going heavy on the peppers will make this very, very spicy.

***If you don’t have Adobo seasoning, get some  sub garlic & onion powder, tumeric, paprika, black pepper, and oregano.

Instructions:

Over medium heat, melt the coconut oil in the bottom of a large saucepan or dutch oven. Add the red onion and celery, lightly salt. Saute until soft. Add the red pepper, potatoes, and zucchini and saute until soft. Add minced garlic and stir until fragrant, 30 sec-1 min. Turn up the heat and deglaze the pan with bourbon, if using. Return to medium heat and add garbanzos, lentils, tomato paste, salsa, chipotles, and spices. Stir until fragrant, 1 min. Add vegetable broth and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered, for 30 mins. At the 30 min mark, check the lentils and potatoes for doneness (I know this is a meat term, but I’m appropriating it!). If soft, turn off heat and add lime juice. Salt/spice to taste.

Serve with brown rice and top with avocado, cilantro, sour cream, or shredded cheese!

 

Eggy Brekkie Tacos

If you’re anything like me, you often find yourself wondering, “How can I incorporate more tacos into my every day life?” Soft or hard, veggie or bean, I love all tacos indiscriminately (get your mind out of the gutter).

Breakfast tacos aren’t exactly a stunning innovation. The breakfast burrito is a restaurant menu staple for good reason—Tex-Mex and breakfast foods are a beautiful marriage of flavors. But it is my life’s mission to eat (specifically cruciferous) vegetables at every meal, and damn it, I will accomplish it!

These tacos are endlessly customizable, and a great way to pack some serious nutrition into your morning. Plus, everything tastes better in a taco shell. It’s literally science.

Cauliflower is my favorite here, but other veggie options include broccoli, sweet potato, Brussels sprouts, or zucchini!

Eggy Brekkie Tacos

  • soft corn tortillas, taco size
  • 1-2 eggs (per person), scrambled
  • leftover roasted veggies (I recommend cauliflower)
  • salsa

Optional toppings might include: shredded cheese, sour cream, avocado, bean dip, hot sauce, sauerkraut—if you can dream it, you can do it!

If you don’t have any leftover veggies (I seem to always have something in my fridge), toss your chopped veggie of choice in olive oil, salt, and black pepper, and roast until soft and slightly browned.

Scrambled your eggs and heat up as many tortillas as you plan to eat. I like to heat my tortillas over the open flame on the stove, but the microwave or the oven on a very low setting will work just as well. As soon as everything is piping hot, assemble your tacos by dividing the scrambled eggs and vegetables amongst the tortillas. For the less adventurous (read: messy) eaters among us, combine all desired ingredients into a bowl and top with the corn tortillas, chopped. Dig in!

There you have it: every food group before 10 am. Brb—gonna go whip up some more breakfast tacos!

 

This morning’s variation: spinach, black bean dip, salsa, scrambled eggs, beet & red cabbage sauerkraut, hot sauce