Vegan Enchilada Tortilla Pizza
This easy Vegan Enchilada Tortilla Pizza has all the flavors of enchiladas without all the fuss! This recipe comes together in about 20 minutes, so it's perfect for a weeknight meal.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 pizzas
Enchilada Sauce (or use store bought)
- 3/4 cup tomato sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Mexican oregano, crushed in your hands before adding
- 1/4 cup low sodium vegetable broth
Enchilada Tortilla Pizzas
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1/2 cup chopped red bell pepper
- 1/2 cup corn
- 1 cup black beans
- Salt and pepper
- 3 (9") gluten free tortillas - I used brown rice
- vegan cheddar cheese
- chopped avocado
- hot sauce
Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
Enchilada Tortilla Pizzas: Preheat oven to 400°.
Pour olive oil in a hot pan and add chopped onion. Cook until translucent.
Add chopped red bell pepper and cook until slightly tender.
Add corn, black beans and 4 tablespoons of enchilada sauce. Cook for several minutes so that flavors combine and sauce cooks down slightly.
While black mixture is cooking, bake tortilla for 2-3 minutes until slightly crispy.
Top tortilla with about 4 tablespoons of enchilada sauce. Spread black bean mixture and vegan cheddar cheese, if using, on top. Bake another 3-4 minutes, until tortilla is crispy and making sure it doesn't burn.
Add chopped avocado and hot sauce, if desired. Repeat with the other two tortillas or have them another day.
Calories: 271kcal | Carbohydrates: 43g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 614mg | Potassium: 599mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1250IU | Vitamin C: 39.4mg | Calcium: 67mg | Iron: 3.4mg