Southwestern Pizza made of flour tortilla topped with black beans, corn, tomatoes, avocados and drizzled with a creamy enchilada sauce. It’s light, crispy, healthy and just plain good!
I work as a dietary manager in a skilled nursing facility and one of the perks I love about this job other than, of course, the free grilled cheese sandwiches, are the meal ideas and product recommendations regularly sent to me by our purveyors.
This southwestern pizza was inspired by the recipe booklet Sysco sends out to their accounts as an advertising campaign for their own brand of canned black beans. However, I had to make adjustments to the recipe as it was meant for institutional cooking. We don’t need 300 servings of this pizza, do we?
On second thought, it’s so good we just might.
- 2 tablespoons oil
- 1/2 small onion , peeled and finely chopped
- 1 large tomato , chopped
- 1 jalapeno , seeded and finely chopped
- 1 can (15 ounces) whole corn kernel, drained
- 1 clove garlic , peeled and minced
- 1 can (15 ounces) black beans
- 4 (9-inch) flour tortillas
- 1 cup cheddar jack cheese , shredded
- 1 large avocado , pitted and sliced
- 2 tablespoon green onions , chopped
- 1/2 cup enchilada sauce
- 1/4 cup sour cream
In a pan over medium heat, heat 1 tablespoon of the oil. Add onions and cook until limp. Add tomatoes and jalapenos and cook until softened. Add corn and continue to cook until heated through. Remove from pan and drain excess liquid, if any. Set aside.
In a pan over medium heat, heat the remaining 1 tablespoon of oil. Add garlic and cook, stirring regularly, until aromatic. Add beans and its liquid from the can. Continue to cook, mashing with the back of the spoon or with a potato masher, for about 3 to 5 minutes or until slightly thickened. Remove from pan.
Divide refried beans and spread on each of the flour tortillas. Arrange tortilla on a lightly greased baking sheet. Divide corn-tomato mixture and spoon on top of refried beans. Divide cheese and sprinkle on top of corn mixture. Bake assembled flour pizzas in a 400 F oven for about 8 to 10 minutes or until tortillas are crisp and tops are golden and bubbly. Remove from oven.
Drizzle creamy enchilada sauce on top of pizzas, garnish with avocado and green onions. Cut each into four and serve hot.
In a bowl, combine sour cream and enchilada sauce and whisk until well-blended.