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
- 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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake pizzadillas in the preheated oven until cheese has melted, 5 to 6 minutes.
Step 6
Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 547 | |
% Daily Value * | |
Total Fat27g | 34% |
Saturated Fat13g | 64% |
Cholesterol49mg | 16% |
Sodium1014mg | 44% |
Total Carbohydrate56g | 20% |
Dietary Fiber12g | 43% |
Total Sugars6g | |
Protein24g | |
Vitamin C68mg | 341% |
Calcium429mg | 33% |
Iron4mg | 23% |
Potassium827mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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