Enchilada Pizzas

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  • Makes: 16 servings
  • Serving Size: 1/2 pizza
  • Yields: 8 pizzas
  • Prep: 20 mins to
  • Cook: 20 mins
  • Bake: 4 mins per pizza
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Enchilada Pizzas
Ingredients
1
teaspoon olive oil
1/2
cup chopped onion (1 medium)
6
cloves garlic, minced
 
Pinch salt
2
teaspoons chili powder
1
teaspoon ground cumin
1
15 1/2 ounce can pinto beans, undrained
3
tablespoons water
1
recipe Easy Enchilada Sauce
8
6 inches corn tortillas
2
cups shredded Oaxaca or Monterey Jack cheese (8 ounces)
1
ripe avocado, halved, seeded, peeled, and coarsely chopped
1
cup crumbled queso fresco (4 ounces)
1/2
cup snipped fresh cilantro
1/2
cup red onion cut into slivers
Directions
  1. Place a pizza stone on the bottom rack of the oven. Preheat oven to 450 degrees F.
  2. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook about 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary.
  3. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1 to 2 tablespoons of the Easy Enchilada Sauce and 1/4 cup of the Oaxaca cheese. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp.
  4. Transfer pizza to a cutting board; let cool for 1 minute. Top with some of the avocado, 2 tablespoons of the queso fresco, 1 tablespoon of the cilantro, and 1 tablespoon of the red onion. Repeat with remaining ingredients to make eight pizzas total.
Easy Enchilada Sauce
Ingredients
1
tablespoon vegetable oil
1/2
cup chopped onion (1 medium)
1
tablespoon bottled minced garlic (6 cloves)
 
Salt
1
14 1/2 ounce can petite diced tomatoes, undrained
1/4
teaspoon cayenne pepper
1
28 ounce can red enchilada sauce
3/4
cup beef broth or vegetable broth
1/2
ounce unsweetened chocolate, chopped
1
tablespoon honey
Directions
  1. In a large saucepan heat oil over medium-high heat. Add onion, garlic, and a pinch salt; cook and stir for 2 minutes. Stir in tomatoes and cayenne pepper. Cook, covered, for 4 to 5 minutes or until tomatoes can be easily mashed. Let cool slightly. Transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Return mixture to saucepan. Stir in enchilada sauce, broth, chocolate, and honey. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, about 20 minutes or just until sauce thickens enough to coat the back of a spoon. Season to taste with additional salt.
Nutrition Facts (Enchilada Pizzas)
    Per serving:
  • 167 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 17 mg chol.,
  • 737 mg sodium,
  • 17 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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