A brunchy variation on the Taco Bell Mexican Pizza.
For a novel brunch, this takes the idea of fast food Mexican Pizza and transforms it into a delightful morning treat. Instead of a beef and bean filling, this version features beans and chorizo, sandwiched between two crispy tortillas. It is topped with a zesty, chipotle-infused tomato sauce, melty cheese, and a sunny side up egg. Top with hot sauce and cilantro, maybe toss in a mimosa or michelada, and brunch is served.
Mexican-Inspired Breakfast Pizza
This brunchy tostada, inspired by the beloved Taco Bell Mexican Pizza, features layers of zesty chipotle-in-adobo-spiked tomato sauce and pinto bean infused chorizo sandwiched between two crispy corn tortillas. It is topped with more tomato sauce, melty mozzarella, and a fried egg—complete with runny yolk—for a knife-and-fork brunch that makes an ideal weekend indulgence.
Ingredients
- 1 tbsp olive oil
- 6 cloves garlic finely chopped
- 1 14.5-oz can diced tomatoes
- 2 chipotles in adobo chopped, plus 1 tbsp sauce
- ½ tsp oregano
- Salt and pepper
- 3 tbsp canola oil divided
- 4 corn tortillas
- 5 oz Mexican-style pork chorizo
- ¾ cup canned pinto beans drained
- ¼ cup shredded mozzarella cheese
- 2 tbsp butter
- 2 eggs
- Cilantro and hot sauce optional, for topping
Instructions
- Heat olive oil in a medium saucepan over medium-low heat. Add garlic and cook briefly until fragrant. Add tomatoes, chipotle peppers plus adobo sauce, oregano, and a pinch of salt. Bring to a simmer then reduce heat to low and gently simmer, stirring occasionally.
- Meanwhile heat 2 tbsp canola oil in a large cast iron skillet over medium heat. Working in batches, fry tortillas for 1-2 minutes per side until browned and crisp. Remove to a wire rack.
- Add 1 tbsp oil to the skillet then add chorizo and cook 5-6 minutes, stirring occasionally, until starting to brown. Add pinto beans and continue to cook, stirring occasionally and gently smashing beans with the back of spoon, for 2-3 minutes until beans are fairly smooth. Remove from heat.
- Assemble pizzas: Spread ¼ cup of tomato sauce on top of two tortillas, covering completely. Divide chorizo-bean mixture onto remaining two tortillas and spread to cover. Place chorizo-bean tortillas on top of tomato covered tortillas, filling-side-down. Top with remaining tomato sauce and shredded mozzarella cheese.
- Fry eggs in a nonstick pan: Melt butter over medium heat. Crack eggs into pan. Sprinkle with salt and pepper. Cook until white is completely set, about 2-3 minutes. Serve as is for sunny-side-up, or flip and cook to desired doneness.
- Top pizzas with fried eggs. Top with cilantro and hot sauce.
