Ingredients

• 4 , 6 inch
• 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
• 1 cup frozen corn , thawed
• 0.25 teaspoons dried oregano
• salt to taste
• 0.25 cups mild enchilada sauce
• 1 cup shredded Mexican cheese blend
• 0.25 cups sour cream
• 0.5 cups crumbled queso fresco
• 0.25 cups chopped fresh cilantro
• 1 dash hot pepper sauce , Optional

Instructions

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

Nutrition per serving