Southwestern Tortilla Pizza
Southwestern Tortilla Pizza topped with black beans, corn, tomatoes, avocados, and creamy enchilada sauce. It's light, crispy, and packed with flavor!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: American
Servings: 4 Servings
Calories: 518kcal
- 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
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
Calories: 518kcal | Carbohydrates: 43g | Protein: 16g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 1310mg | Potassium: 730mg | Fiber: 11g | Sugar: 8g | Vitamin A: 975IU | Vitamin C: 12.5mg | Calcium: 293mg | Iron: 2.8mg