VEGGIE PIZZADILLAS
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.
Provided by innermuse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- 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 : Calories 547.2 calories, Carbohydrate 56.1 g, Cholesterol 48.6 mg, Fat 26.8 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 12.8 g, Sodium 1014.1 mg, Sugar 6.2 g
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Matea Gillis
[email protected]These pizzadillas are a great way to get a healthy meal on the table quickly. They're also a fun and easy meal to make with kids.
Melanie Tanuvasa
[email protected]These pizzadillas are so delicious and easy to make. I love that I can use any vegetables I have on hand.
Bill Koroikakala
[email protected]These pizzadillas are a great way to use up leftover veggies and cheese. They're also a fun and easy meal to make with kids.
Adeolu Adewumi
[email protected]I love the crispy tortilla and the flavorful filling. These pizzadillas are a perfect snack or meal.
Nana Burgos
[email protected]I've made these pizzadillas several times and they're always a hit. They're so easy to make and they're always delicious.
Matthew Clifton
[email protected]These pizzadillas are a great way to get kids to eat their vegetables. My kids love them and they don't even realize they're eating healthy food.
Alissa Reynolds
[email protected]I love that these pizzadillas can be made ahead of time. I often make a batch on the weekend and then reheat them during the week for lunch or dinner.
Matthew Farmer
[email protected]These pizzadillas are perfect for a quick and easy weeknight meal. I usually make them on a busy weeknight when I don't have a lot of time to cook.
Noman Mashori
[email protected]I made these pizzadillas for a party and they were a huge success. Everyone loved them! I even had some people ask for the recipe.
Saba owais
[email protected]I'm not a vegetarian, but I love these veggie pizzadillas. They're so flavorful and satisfying. I often serve them with a side of sour cream and salsa.
ONGAVADAL vlogs
[email protected]These pizzadillas are a great way to use up leftover veggies. I usually have some bell peppers, onions, and mushrooms on hand, so I just throw them in the filling. They're always a hit!
Vicky Lag
[email protected]I love the simplicity of this recipe. It's so easy to make and the results are always delicious. I often add some cooked chicken or tofu to the filling for a little extra protein.
Lucy Bliss
[email protected]These veggie pizzadillas were a hit with my family! The flavors were amazing and the quesadillas were perfectly crispy. I'll definitely be making these again.