Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Veggie Pizzadillas Recipe
Veggie pizzadillas represent the perfect solution for Meatless Monday meals, consistently proving to be a big hit with their distinctive flavor profile that combines pizza and quesadilla elements. This innovative fusion creates something entirely unique while maintaining familiar comfort food appeal that satisfies both vegetarians and meat-eaters. The pizza-inspired ingredients work beautifully in quesadilla format while providing complete nutrition and exciting flavors everyone loves.
I make this veggie pizzadilla recipe for Meatless (lacto-ovo) Monday Meals. It is a big hit! The flavor profile is complex and savory and you can add a dash of hot sauce to spice things up even more. I cut them in half for the kids.
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
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Ingredients
4 (6 inch) flour tortillas
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) can black beans, rinsed and drained
1 cup frozen corn, thawed
¼ teaspoon dried oregano
salt to taste
¼ cup mild enchilada sauce
1 cup shredded Mexican cheese blend
¼ cup sour cream
½ cup crumbled queso fresco
¼ cup chopped fresh cilantro
1 dash hot pepper sauce (Optional)
Directions
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.
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.
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.
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.
Bake pizzadillas in the preheated oven until cheese melts, 5 to 6 minutes.
Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.
Nutrition Facts (per serving)
| 547 | Calories |
| 27g | Fat |
| 56g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 547 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 13g | 64% |
| Cholesterol 49mg | 16% |
| Sodium 1014mg | 44% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 12g | 43% |
| Total Sugars 6g | |
| Protein 24g | 47% |
| Vitamin C 68mg | 76% |
| Calcium 429mg | 33% |
| Iron 4mg | 23% |
| Potassium 827mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
