For extra flavor, try grilling the vegetables instead of sautéing them. This will add a smoky char that complements the other ingredients. Feel free to customize the filling with your favorite vegetables. Zucchini, mushrooms, or spinach would all be delicious additions. If you don't have queso fresco, you can substitute it with crumbled feta cheese or cotija cheese. For a spicier kick, use a hot enchilada sauce or add a pinch of cayenne pepper to the vegetable mixture.
Veggie Pizzadillas Recipe
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS9
A vibrant and flavorful vegetarian delight! These pizzadillas combine the best of pizza and quesadillas, featuring a medley of colorful vegetables, savory black beans, and a blend of Mexican cheeses, all baked to golden perfection. Top with cool sour cream, fresh cilantro, and a touch of heat for an unforgettable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol49 mg
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Fiber12 g
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Protein24 g
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Saturated Fat13 g
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Sodium1014 mg
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Sugar6 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat 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.
02
StepBake 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.
03
StepHeat 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.
04
StepReturn 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.
05
StepBake pizzadillas in the preheated oven until cheese melts, 5 to 6 minutes.
06
StepRemove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.
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Millie Haley
Jul 1, 2025My kids loved these! They're so easy to customize with their favorite veggies.
Isac Mitchell
Jun 30, 2025I didn't have poblano peppers, so I used green bell peppers instead. Still turned out great!
Ofelia Hodkiewicz
Jun 27, 2025I added some grilled chicken to mine for extra protein – delicious!
Letha Kohler
Jun 27, 2025So quick and easy to make on a busy weeknight. Definitely a new staple!
Linda Quigley
Jun 26, 2025The flavor combination is amazing. I never thought of putting these ingredients together.
Meghan Schneider
Jun 25, 2025These were a hit at our potluck! Everyone wanted the recipe.