Ingredients
4
4 servings
- •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
- •¼ teaspoon dried oregano
- •salt to taste
- •¼ cup mild enchilada sauce
- •1 cup shredded Mexican cheese blend
- •¼ cup sour cream
- •½ cup crumbled queso fresco
- •¼ cup chopped fresh cilantro
- •1 dash hot pepper sauce (Optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake pizzadillas in the preheated oven until cheese has melted, 5 to 6 minutes.
- Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.
Nutritional Facts
Per 4 servings
- Calories: 547
- Carbohydrate: 56g
- Fat: 27g
- Fiber: 12g
- Protein: 24g
- Sugar: 6g
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