Veggie Pizzadillas

Veggie Pizzadillas

Recipe by innermuse from allrecipes.com

Dinner 40 Mins.

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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