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.
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°F.
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 the black mixture is cooking, bake the tortilla at 400°F 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.
Notes
The black bean mixture will last 5 days in an airtight container in the fridge. I suggest making the pizzas right before serving so that the tortillas don't get soggy.