Vegan Enchilada Tortilla Pizza

Ingredients: ¾ cup tomato sauce ½ teaspoon chili powder ½ teaspoon cumin ½ teaspoon garlic powder ½ teaspoon onion powder Ingredients: ¾ cup tomato sauce ½ teaspoon chili powder ½ teaspoon cumin ½ teaspoon garlic powder ½ teaspoon onion powder

Ingredients continued: ½ teaspoon Mexican oregano ¼ cup low sodium vegetable broth ½ cup chopped onion 1 tablespoon olive oil ½ cup chopped red bell pepper Ingredients continued: ½ teaspoon Mexican oregano ¼ cup low sodium vegetable broth ½ cup chopped onion 1 tablespoon olive oil ½ cup chopped red bell pepper

Ingredients continued: ½ cup corn 1 cup black beans Salt and pepper 3 (9") gluten free tortillas Ingredients continued: ½ cup corn 1 cup black beans Salt and pepper 3 (9") gluten free tortillas

Cook enchilada sauce in pan. Cook onions until translucent. Add red pepper and cook until tender.Add corn, and black beans, and some enchilada sauce. Bake tortillas until crispy. Cook enchilada sauce in pan. Cook onions until translucent. Add red pepper and cook until tender.Add corn, and black beans, and some enchilada sauce. Bake tortillas until crispy.

Top tortillas with enchilada sauce. Spread black bean mixture and vegan cheddar cheese. Bake another 3-4 minutes, until tortilla is crispy . Top tortillas with enchilada sauce. Spread black bean mixture and vegan cheddar cheese. Bake another 3-4 minutes, until tortilla is crispy .

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