Chorizo Mexican Breakfast Pizzas

Name: Chorizo Mexican Breakfast Pizzas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters black beans with cumin and chili spices (from 15-oz can); 170 grams chorizo sausage, casing removed and crumbled, or 6 oz bulk chorizo sausage; 118 milliliters frozen whole kernel corn, thawed; 2 teaspoons crumbed cotija (white Mexican) cheese; 1 Tbsp chopped fresh cilantro; 2 (10-inch) whole grain lower carb lavash flatbreads or tortillas; 28 grams 1/4 cup reduced-fat shredded Cheddar cheese; 59 milliliters chunky style salsa; 118 milliliters chopped tomatoes

You can never have too many main course recipes, so give Chorizo Mexican Breakfast Pizzas a try. This recipe makes 4 servings with 364 calories, 18g of protein, and 18g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up grain lower carb lavash flatbreads, salsa, kernel corn, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Heat oven to 425F. In 8-inch skillet, cook sausage over medium heat 4 to 5 minutes or until brown; drain.

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Sausage

Equipment you will use

Frying Pan

Oven

On 1 large or 2 small cookie sheets, place flatbreads.

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Baking Sheet

Spread each with 2 tablespoons salsa. Top each with half the chorizo, beans, tomatoes, corn and Cheddar cheese.

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Cheddar Cheese

Tomato

Chorizo

Spread

Beans

Salsa

Corn

Bake about 8 minutes or until cheese is melted.

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Cheese

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Oven

Sprinkle each with half the cilantro and cotija cheese; cut into wedges.

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Cotija Cheese

Cilantro

Serve immediately.

Equipment

Frying Pan

Oven

Baking Sheet

Ingredients

Servings:

118milliliters

black beans with cumin and chili spices (from 15-oz can)170grams

chorizo sausage, casing removed and crumbled, or 6 oz bulk chorizo sausage 118milliliters

frozen whole kernel corn, thawed 2teaspoons

crumbed cotija (white Mexican) cheese 1Tbsp

chopped fresh cilantro 2

(10-inch) whole grain lower carb lavash flatbreads or tortillas 28grams

1/4 cup reduced-fat shredded Cheddar cheese 59milliliters

chunky style salsa 118milliliters

chopped tomatoes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Tudor Wines Balo Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 68 dollars.