Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

15 mins
25 mins
40 mins
4 pizzadillas


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


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.

  • 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.

Nutrition Facts

547 calories; protein 23.7g; carbohydrates 56.1g; fat 26.8g; cholesterol 48.6mg; sodium 1014.1mg. Full Nutrition