Southwestern Tortilla Pizza topped with black beans, corn, tomatoes, avocados, and creamy enchilada sauce. It’s light, crispy, and packed with flavor!
I worked as a dietary manager in a skilled nursing facility for many years and one of the perks I loved about the job other than, of course, the free grilled cheese sandwiches, was the innovative meals ideas and product recommendations regularly sent to me by purveyors.
This southwestern tortilla pizza was inspired by the recipe booklet our supplier, Sysco, sent out to their accounts as an advertising campaign for their brand of canned black beans. I had to make adjustments to the ingredient amounts, however, as the recipe was meant for institutional cooking. We don’t need 300 servings, right? It’s so good, we just might!
Tips on How to Southwestern Tortilla Pizza:
- Make sure to drain the corn mixture well or the excess liquid will tear through the tortillas.
- As the tortillas are thin and can’t hold as much volume as regular pizza crust, go light with the toppings.
- Although canned refried beans are ready to enjoy, take the extra step of warming them up for a few minutes so they’re easier to spread. Also, the bake time for the pizza is too short to completely heat up the beans.
In the mood for more unique pizza ideas? This puff pizza is the perfect way to enjoy summer tomatoes!
Southwestern Tortilla Pizza
Ingredients
- 1 tablespoon olive oil
- 1/2 cup salsa
- 1 cup whole corn kernel, drained
- 1 cup refried beans, warmed
- 4 (8-inch size) flour tortillas
- 1 cup cheddar jack cheese, shredded
- 2 avocado, pitted, peeled and sliced
- 2 tablespoons green onions, chopped
For the Creamy Enchilada Sauce
- 1/2 cup enchilada sauce
- 1/4 cup sour cream
Instructions
- In a pan over medium heat, heat 1 tablespoon of the oil. Add salsa and corn and cook until heated through. Remove from pan and drain excess liquid, if any. Set aside.
- In a pan over medium heat, add refried beans. Cook, stirring regularly, for about 1 to 2 minutes or until heated through.
- Arrange tortillas in a single layer on a lightly greased baking sheet.
- Spread refried beans on each of the flour tortillas.
- Spoon corn mixture on top of refried beans.
- Sprinkle cheese on top.
- Bake flour pizzas in a 400 F oven for about 8 to 10 minutes or until 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 immediately.
For the Creamy Enchilada Sauce
- In a bowl, combine sour cream and enchilada sauce and whisk until well-blended.
Nutrition
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