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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

547.2 calories; 23.7 g protein; 56.1 g carbohydrates; 48.6 mg cholesterol; 1014.1 mg sodium. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
12/20/2015
This didn't turn out quite like I expected but it was still pretty good. The tortilla's come out of the oven the first time nice and crispy but are soggy when the come out the second time. They taste good but I would have liked a crispy outcome. These turned out similar to Chilaquiles. If I make again I would probably use a corn tostada shell out of personal preference. Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/20/2015
This didn't turn out quite like I expected but it was still pretty good. The tortilla's come out of the oven the first time nice and crispy but are soggy when the come out the second time. They taste good but I would have liked a crispy outcome. These turned out similar to Chilaquiles. If I make again I would probably use a corn tostada shell out of personal preference. Read More
(2)
Rating: 4 stars
12/20/2015
This didn't turn out quite like I expected but it was still pretty good. The tortilla's come out of the oven the first time nice and crispy but are soggy when the come out the second time. They taste good but I would have liked a crispy outcome. These turned out similar to Chilaquiles. If I make again I would probably use a corn tostada shell out of personal preference. Read More
(2)
Rating: 5 stars
03/10/2019
This is awesome! Only thing I would do different is leave the tortillas in for less time in the beginning because when you put them in the second time to melt the cheese they get a little dark. Also the cheese doesn t melt good but it tastes good. I may use the Mexican blend with cheddar next time. Read More
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Rating: 5 stars
07/09/2016
I mad this for lunch I though it looked good. My family loves it. My husband is mostly vegan so I made his with no cheese and baked chalupa corn tortillas he really enjoyed it. My children and I added the cheese and it was great they definitely want me to make it again. I think next time I will add some green onions to the topping. I thought the shells were great baked however I did flip them and brown both sides that helped with the soggy problem. Read More