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Veggie Pizzadillas
Veggie Pizzadillas
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious pizzadilla with black beans, corn, chile, cilantro, sour cream, and queso fresco on a crispy flour tortilla.
Ingredients:
  • 4 (6 inch) flour tortillas
  • 2 tablespoons olive oil, divided, or as needed
  • 1 onion, thinly sliced
  • 1 poblano chile, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 0.25 teaspoon dried oregano
  • salt to taste
  • 0.25 cup mild enchilada sauce
  • 1 cup shredded Mexican cheese blend
  • 0.25 cup sour cream
  • 0.5 cup crumbled queso fresco
  • 0.25 cup chopped fresh cilantro
  • 1 dash hot pepper sauce
Instructions:
  • Heat the oven to 400°F (200°C). Place tortillas on a baking sheet lined with foil, brush each lightly with olive oil, and poke holes all over with a fork.
  • Place tortillas in the preheated oven and bake until they are perfectly puffed and beautifully golden, for about 5 to 6 minutes. Then, transfer them from the oven to a cooling rack to cool down.
  • In a large skillet over medium heat, sauté onion, poblano chile, and red bell pepper in olive oil until onions are translucent and lightly browned, about 8-10 minutes. Add black beans, corn, garlic, oregano, and salt; cook until mixture is heated through, approximately 5 minutes.
  • Arrange the tortillas in a single layer on the foil-lined baking sheet. Drizzle 1 tablespoon of enchilada sauce over each tortilla. Sprinkle each with a quarter of the black bean and corn mixture and a quarter of the shredded Mexican cheese.
  • Bake the pizzadillas until the cheese is gooey and melted, about 5 to 6 minutes in the preheated oven.
  • Take the pizzadillas out of the oven and garnish with sour cream, queso fresco, cilantro, and a drizzle of hot pepper sauce on each slice.

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