Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Mexican Veggie Pizzadillas with Black Beans and Corn

4.7
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Mexican Veggie Pizzadillas with Black Beans and Corn
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
  • 1/4 teaspoon dried oregano
  • salt to taste
  • 1/4 cup mild enchilada sauce
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup sour cream
  • 1/2 cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro
  • 1 dash hot pepper sauce
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Place the tortillas on a baking sheet that has been covered with aluminum foil; lightly anoint each one with olive oil and use a fork to poke holes all over.
3
Bake the tortillas in the preheated oven for 5 to 6 minutes, or until they are puffed and have a golden appearance.
4
Remove the tortillas from the oven and allow them to cool on a wire rack.
5
Heat any remaining olive oil in a large skillet over medium heat. Add the onion, poblano chile, and red bell pepper; cook and stir until the onions are translucent and lightly browned, 8 to 10 minutes.
6
Stir in the black beans, corn, garlic, oregano, and salt; cook and stir until the mixture is heated through, about 5 minutes.
7
Return the tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon of enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese.
8
Bake pizzadillas in the preheated oven until the cheese has melted, 5 to 6 minutes.
9
Remove pizzadillas from oven; top each with a dollop of sour cream, 1/4 of the shredded Mexican cheese, and some chopped cilantro. Add a dash of hot pepper sauce to each slice.