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.
- Four 8-inch flour tortillas
- 3 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 3/4 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
- Juice of 1 lime
- 1 small jalapeño pepper
- Kosher salt and freshly ground black pepper to taste
Toast the tortillas:
Preheat the oven to 350°F. Arrange the tortillas on a large rimmed baking sheet. Brush the tortillas with 1 tablespoon of the oil, season with ½ teaspoon salt and ¼ teaspoon pepper and bake until crisp and golden, 8 to 9 minutes. Remove from the oven.
Make the topping and bake the quesadillas:
While the oven is preheating and the tortillas are baking, heat the remaining 2 tablespoons oil in a 12-inch heavy skillet over medium heat. Add the onion and cook, stirring, until lightly golden, 9 to 10 minutes. Add the garlic, remaining teaspoon salt and ½ teaspoon pepper along with the cumin and coriander and cook, stirring, 2 additional minutes. Add the beans, corn, chilies, and broth and cook, stirring, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and stir in ½ cup of the cilantro. Divide the mixture among the tortillas and top with the cheese, then return to the oven and bake until the cheese is bubbly, 10 minutes.
Make the salsa and plate the pizzas:
While the quesadillas are baking, dice the tomato and avocado, mince the jalapeño and gently fold it all in a bowl with the lime juice, remaining ¼ cup chopped cilantro, and salt and pepper to taste. Take the quesadillas out of the oven, use a large spatula to move them to plates, and top each one with some of the salsa. Garnish with cilantro leaves.