Ingredients
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4 (6 inch) flour tortillas
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2 tablespoons olive oil, divided, or as needed
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1 onion, thinly sliced
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1 poblano chile, diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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1 (15 ounce) can black beans, rinsed and drained
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1 cup frozen corn, thawed
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¼ teaspoon dried oregano
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salt to taste
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¼ cup mild enchilada sauce
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1 cup shredded Mexican cheese blend
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¼ cup sour cream
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½ cup crumbled queso fresco
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¼ cup chopped fresh cilantro
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1 dash hot pepper sauce (Optional)
Directions
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Preheat oven to 400 degrees F (200 degrees C). Place tortillas on a baking sheet covered with foil; lightly brush each with olive oil and prick all over with a fork.
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Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from the oven and allow to cool on a cooling rack.
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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.
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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.
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Bake pizzadillas in the preheated oven until cheese melts, 5 to 6 minutes.
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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)
| 547 | Calories |
| 27g | Fat |
| 56g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 547 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 13g | 64% |
| Cholesterol 49mg | 16% |
| Sodium 1014mg | 44% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 12g | 43% |
| Total Sugars 6g | |
| Protein 24g | 47% |
| Vitamin C 68mg | 76% |
| Calcium 429mg | 33% |
| Iron 4mg | 23% |
| Potassium 827mg | 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.
