Veggie Pizzadillas

Ingredients

• flour tortillas (4 pieces)
• olive oil (2 tablespoons)
• onion (1 )
• poblano chile (1 )
• red bell pepper (1 )
• garlic (2 cloves)
• black beans (1 can)
• frozen corn (1 cup)
• dried oregano (0.25 teaspoon)
• salt (0 )
• mild enchilada sauce (0.25 cup)
• shredded Mexican cheese blend (1 cup)
• sour cream (0.25 cup)
• crumbled queso fresco (0.5 cup)
• chopped fresh cilantro (0.25 cup)
• hot pepper sauce (1 dash)

Instructions

1. 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.
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 a cooling rack.
3. Heat the 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 the mixture is heated through, about 5 minutes.
4. Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon of 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 the oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 547
• fat: 27 g
• sats: 13 g
• carbs: 56 g
• fibre: 12 g
• protein: 24 g
• salt: 1.014 g