How to Make Veggie Pizzadillas - A Step-by-Step Guide

Looking for a fun and delicious way to enjoy the flavors of pizza while incorporating more vegetables into your diet? Look no further than Veggie Pizzadillas! This creative twist on a classic quesadilla combines the savory goodness of pizza with the crunch of fresh vegetables, all wrapped up in a warm, gooey tortilla. Whether you're a vegetarian looking for a new recipe to try, or just want a healthier alternative to traditional pizza, these Veggie Pizzadillas are sure to satisfy your craving...

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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
  • ¼ teaspoon dried oregano
  • salt to taste
  • ¼ cup mild enchilada sauce
  • 1 cup shredded Mexican cheese blend
  • ¼ cup sour cream
  • ½ cup crumbled queso fresco
  • ¼ cup chopped fresh cilantro
  • 1 dash hot pepper sauce (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 pizzadillas

  • 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

    547 cal.

    • Total Fat: 27g
    • Saturated Fat: 13g
    • Cholesterol: 49mg
    • Sodium: 1014mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 12g
    • Total Sugars: 6g
    • Protein: 24g
    • Vitamin C: 68mg
    • Calcium: 429mg
    • Iron: 4mg
    • Potassium: 827mg