I make this for Meatless (lacto-ovo) Monday Meals. It is a big hit! The flavor profile is complex and savory and you can add a dash of hot sauce to spice things up even more. I cut the pizzadillas in half for the kids.
Ingredients
- flour tortillas: 4 piece (6 inch)
- olive oil: 2 Tbsp (divided, or as needed)
- onion: 1 piece (sliced)
- poblano Chili: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- garlic: 2 clove (minced)
- black beans: 1 can (15 ounce can, drained)
- frozen corn: 1 cup (thawed)
- oregano: 0.25 tsp (dried)
- salt: (to taste)
- mild enchilada sauce: 0.25 cup
- Mexican cheese blend: 1 cup (shredded)
- sour cream: 0.25 cup
- crumbled queso fresco: 0.5 cup
- fresh cilantro: 0.25 cup (chopped)
- dash hot pepper sauce: 1 piece (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Place tortillas on baking sheet covered with foil; lightly brush each with olive oil, and prick all over with fork.
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Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from oven and allow to cool on cooling rack.
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Heat remaining olive oil in a large skillet over medium heat. Add onion, poblano chile, and red bell pepper; cook and stir until onions are translucent and lightly browned, 8 to 10 minutes. Stir in black beans, corn, garlic, oregano, and salt; cook and stir until mixture is heated through, about 5 minutes.
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Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese.
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Bake pizzadillas in the preheated oven until cheese has melted, 5 to 6 minutes.
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Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.
