Skinny Mexican Tortilla Pizza

This sounds like something you’d order at a restaurant when you are having a weak moment, but in reality this is a 9 SmartPoint meal that is bursting with taste.


  • Prep time: 10 minutes
  • Cook time: 25-30 minutes
  • Yield: 5 servings
  • Serving size: 1 pizza


    • 2 tablespoons canola oil
    • 2 tablespoons white whole wheat flour
    • 2 tablespoons chili powder
    • ½ teaspoon cumin
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon dried oregano
    • ¼ teaspoon salt
    • 1 (6-ounce) can tomato paste
    • 2 cups low-sodium chicken broth
  • 5 low-carb, high-fiber whole wheat tortillas
  • 1 pound lean ground beef, 90-10
  • 1 small onion, diced
  • 1½ teaspoon cumin
  • 1½ teaspoon garlic powder
  • 1½ teaspoon chili powder
  • black pepper, to taste
  • 1 (4-ounce) can diced green chiles
  • 1 (15-ounce) can reduced sodium black beans, drained + rinsed
  • 5 tablespoons reduced-fat sharp cheddar shredded cheese
  • 1 Roma tomato, diced
  • 10 reduced-sodium large black ripe olives, sliced
  • 5 tablespoons shredded Iceberg lettuce
  • 1 small jalapeño, sliced


  1. Preheat the oven to 350° F and make the sauce: Heat the oil in a small saucepan over medium heat. Add the flour and stir for 1 minute. Add the spices and tomato paste and stir for an additional minute.
  2. Whisk in the chicken broth and continue whisking until the sauce is smooth with no lumps.
  3. Allow to cook, stirring frequently, for 8 minutes.
  4. Take the saucepan off the heat and set 10 tablespoons aside. Store the remaining sauce in a glass container with a tight-fitting lid, like a mason jar.
  5. Place the tortillas on 2 baking sheets and lightly spray them with nonstick cooking spray, and bake for 4-6 minutes to get slightly crispy.
  6. Heat a large skillet over medium-high heat. Cook the beef and onions together, breaking the beef up as it cooks and until it is no longer pink, about 8-10 minutes.
  7. Stir the 10 tablespoons of the set-aside sauce into the ground beef mixture.
  8. Add 1 teaspoon each of the cumin, garlic powder and chili powder, black pepper to taste, and all the green chiles and stir together.
  9. In a medium-sized, microwave-safe mixing bowl, microwave the beans for 45 seconds to 1 minute. Use a fork to mash the beans together with the remaining ½ teaspoon cumin, garlic powder, and chili powder.
  10. Evenly spread the bean mash onto the slightly crisp tortillas (about 3 tablespoons on each tortilla). Then evenly spread the beef mixture (about ¼ cup on each tortilla) on top of that.
  11. Top each pizza with 1 tablespoon of cheese.
  12. Bake for 8-10 minutes, or until the cheese is melted and the tortilla has finished crisping.
  13. Garnish each pizza evenly with the tomatoes, olives, shredded lettuce, and jalapeños.

Nutrition Information

  • Per Serving: (1 pizza)
  • Calories: 322
  • Calories from fat: 109
  • Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 53mg
  • Sodium: 699mg
  • Carbohydrates: 38g
  • Fiber: 12g
  • Sugar: 4g
  • Protein: 29g
  • SmartPoints: 9

The nutrition content of recipes on has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.


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