Black Bean & Corn Tortilla Pizza with Avocado Salsa

Why this dish works

Black Bean & Corn Tortilla Pizza with Avocado Salsa is built for 2 servings and lands at roughly 270 kcal per plate, with 20g protein, 68g carbohydrate and 22g fat across the recipe. It comes together in about 25 minutes using 12 whole-food ingredients — led by large corn tortillas, 20 cm, cooked black beans, drained and rinsed, ground cumin — so nothing here relies on packaged sauces, refined sugar or ultra-processed shortcuts. That balance is what keeps it a realistic weeknight option rather than a weekend project.

The main dish sits inside our Mexico collection and carries the Plant-Based, Gluten-Free, Anti-Inflammatory, Blood Pressure tags, so it slots straight into the Smart Recipe Finder when you filter by dietary focus or allergens. Scale the portions in the recipe drawer and the ingredient quantities and macros recalculate together; sync it to your shopping list and the pantry tracker subtracts what you already own before the list is generated.

Cooking and storing it well

Read the method through once before you start — the 6 steps are written in the order a working kitchen would run them, with prep that can overlap grouped together. Hands-free cook mode reads each step aloud and runs the timers, so your phone can stay on the counter. Season at the end rather than the beginning: salt, acid and good olive oil do more for the finished plate when they are adjusted against the cooked dish. Leftovers keep well chilled for two to three days in a sealed container; bring anything dressed or herb-heavy back to room temperature before serving so the aromatics come forward again.