Veggie Pizzadillas Recipe

Name: Veggie Pizzadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 teaspoon dried oregano; salt to taste; 1/4 cup mild enchilada sauce; 1 cup shredded Mexican cheese blend; 1/4 cup sour cream; 1/2 cup crumbled queso fresco; 1/4 cup chopped fresh cilantro; 1 dash hot pepper sauce (optional)

Servings: persons

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
1/4 teaspoon dried oregano
salt to taste
1/4 cup mild enchilada sauce
1 cup shredded Mexican cheese blend
1/4 cup sour cream
1/2 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
1 dash hot pepper sauce (optional)

1
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.
2
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.
3
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.
4
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.
5
Bake pizzadillas in the preheated oven until cheese has melted, 5 to 6 minutes.
6
Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.

689

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 (6 inch) flour tortillas, 2 tablespoons olive oil, divided, or as needed, 1 onion, thinly sliced, 1 poblano chile, diced, and more.

Yes, Veggie Pizzadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Pizzadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions