Vegetarian Enchilada Pizza

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

This recipe was not meant to be blogged.  It started off as quesadillas…an easy, weeknight meal that we go for a lot in our house.  And of course I wanted to add some veggies, because I we all need them.  Especially the toddler.  But then when I hunted around and found all of the ingredients, a wonderful match was made in my brain.

Why not put together two of my favorite things??  Enchiladas and pizza?!?  Oh heck yea.

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

And when those quesadillas came out of the oven looking all crispy and delicious, I knew they would make the perfect “stuffed crust” for this scrumptious creation.  I may never have a normal quesadilla again.

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

This fabulous little vegetarian dish made a fantastic dinner for hubby, princess and I, but I can also see it being a great little flatbread style app for your next fiesta.  I don’t know about you, but I’m always looking for something easy and quick that looks pretty on a plate for a party.

That is, if you can keep from eating them long enough to serve them to the guests…

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

 

Vegetarian Enchilada Pizza
Author: 
Recipe type: Entree, Appetizer
Cuisine: Mexican, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 pizzas
 
Ingredients
  • 4 large flour tortillas
  • 1 cup shredded pepper jack cheese
  • 2½ cups shredded cheddar cheese
  • 1 t olive oil
  • 1 t preminced garlic
  • ½ red onion, chopped
  • 1 zucchini, chopped
  • 1 can black beans, drained
  • 1 cup shredded cabbage
  • ¼ cup cilantro, plus more to top
  • 1 t salt
  • 1 t black pepper
  • 2 t cumin
  • 1 t chile powder
  • 2-3 T red enchilada sauce
Instructions
  1. Preheat the oven to 350 degrees
  2. Cover a baking sheet with parchment paper and lay out two tortillas on the baking sheet.
  3. Sprinkle pepper jack cheese and 1 cup cheddar on top
  4. Lay a second tortilla on top of each
  5. Bake for 5 minutes, and set aside
  6. While the tortillas are baking, heat olive oil, garlic and red onion in a medium pan for 3-5 minutes, until fragrant
  7. Add zucchini, black beans, salt, pepper, cumin and chile powder and cook for an additional 5-7 minutes
  8. Add cabbage and cilantro and cook for an additional 5-7 minutes, or until cabbage has softened and all ingredients are fully combined. Remove from heat.
  9. Spread vegetable mix evenly over tortillas
  10. Drizzle enchilada sauce over vegetable mix
  11. Sprinkle remaining cheddar cheese on top of pizzas
  12. Bake for an additional 5-7 minutes, or until cheese has browned
  13. Serve immediately

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

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