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Open Faced Black Bean & Corn Quesadilla Pizzas

SERVES: 4 PREP: 15 minutes TOTAL TIME: 40 minutes
Open Faced Black Bean & Corn Quesadilla Pizzas

Open Faced Black Bean & Corn Quesadilla Pizzas

SERVES: 4 PREP: 15 minutes TOTAL TIME: 40 minutes

A nacho by any other name is still as great.

Pro Tip: The next time you make some sort of soft taco or burrito and you’ve got tortillas left over, wrap them individually in plastic and freeze them. Then you’ll have the base for these easy-peasy pizza-dillas, (yes, I just made up that word). You can eat this alone for dinner, or slice it up with a pizza wheel and serve on game day.

  • 4 8-inch flour tortillas

  • 3 tablespoons vegetable oil

  • 1 teaspoon kosher salt

  • ¾ teaspoon freshly ground black pepper

  • 1 jumbo onion, finely diced

  • 1 tablespoon minced garlic

  • 1 teaspoon ground cumin

  • ½ teaspoon ground coriander

  • 1 (14-ounce) can black beans, drained and rinsed

  • 1 (14-ounce) can corn, drained and rinsed

  • 1 (4-ounce) can green chilies, drained

  • ¼ cup low sodium chicken broth or water

  • ¾ chopped fresh cilantro, plus whole leaves for garnish

  • 2 cups shredded Mexican blend cheese (or 1 cup each Cheddar and Pepper Jack)

  • 1 large tomato

  • 1 avocado

  • ½ small red onion

  • 1 small jalapeño pepper

  • 1 lime, for juicing

  • + kosher salt and freshly ground black pepper to taste

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