Enchilada Pizzas

Think of this Mexican appetizer as an open-faced enchilada. To make it a meal, add grilled chicken or steak and allocate a couple tortilla pizzas per person.

Prep Time:
20 mins
Cook Time:
20 mins
Bake Time:
4 mins
Total Time:
40 mins
8 pizzas


  • 1 teaspoon olive oil

  • ½ cup chopped onion (1 medium)

  • 6 cloves garlic, minced

  • Pinch salt

  • 2 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 15.5 ounce can pinto beans, undrained

  • 3 tablespoon water

  • 1 recipe Easy Enchilada Sauce

  • 8 6 inch corn tortillas

  • 2 cup shredded Oaxaca or Monterey Jack cheese (8 ounces)

  • 1 ripe avocado, halved, seeded, peeled, and coarsely chopped

  • 1 cup crumbled queso fresco (4 ounces)

  • ½ cup snipped fresh cilantro

  • ½ cup red onion cut into slivers

Easy Enchilada Sauce

  • 1 tablespoon vegetable oil

  • ½ cup chopped onion (1 medium)

  • 1 tablespoon bottled minced garlic (6 cloves)

  • Salt

  • 1 14.5 ounce can petite diced tomatoes, undrained

  • ¼ teaspoon cayenne pepper

  • 1 28 ounce can red enchilada sauce

  • ¾ cup beef broth or vegetable broth

  • ½ ounce unsweetened chocolate, chopped

  • 1 tablespoon honey


  1. Place a pizza stone on the bottom rack of the oven. Preheat oven to 450°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

  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.

    Enchilada Pizzas
    Jason Donnelly

Nutrition Facts (per serving)

167 Calories
8g Fat
17g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 167
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 17mg 6%
Sodium 737mg 32%
Total Carbohydrate 17g 6%
Total Sugars 5g
Protein 7g
Vitamin C 10mg 50%
Calcium 135mg 10%
Iron 1.4mg 8%
Potassium 173mg 4%
Fatty acids, total trans 0.1g
Folate, total 18mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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