Yummy homemade pizza in under 30 minutes!

Southwest Tortilla Pizzas

Prep: 20 minutes
Prep: 20 minutes
Serves: 4

  • 2 tablespoons Our Family olive oil
  • 2 medium tomatoes, chopped
  • 1⁄2 small Open Acres white onion, finely chopped (about 1⁄2 cup)
  • 3 cups fresh corn kernels (from about 6 ears) or Our Family frozen whole kernel corn
  • 1⁄4 teaspoon Our Family salt
  • 3 tablespoons drained and chopped pickled jalapeño peppers
  • 1⁄2 cup Our Family sour cream
  • 1⁄4 cup Our Family mild enchilada sauce
  • 2 cans (15 ounces each) Our Family black beans, drained, 1⁄4 cup drained liquid reserved
  • 4 (8-inch) Our Family flour tortillas
  • 2 cups Our Family finely shredded Cheddar Jack cheese blend
  • 1⁄2 cup chopped fresh cilantro leaves
  1. Adjust 2 oven racks to top and bottom position. Preheat oven to 400°. In large nonstick skillet, heat oil over medium-high heat. Add tomatoes, onion, corn and salt; cook 5 minutes, stirring occasionally. Stir in jalapeños. 
  2. Meanwhile, in small bowl, stir together sour cream and enchilada sauce. In medium bowl, coarsely mash beans with reserved liquid. 
  3. Place 2 tortillas in single layer on each of 2 rimmed baking pans. Spread about 1⁄2 cup beans over each tortilla. Evenly distribute corn mixture over beans and top with cheese. 
  4. Bake pizzas 8 minutes or until cheese melts and tortillas are crisp, rotating pans between upper and lower racks halfway through baking. To serve, cut each pizza into 6 wedges; drizzle with sour cream mixture and sprinkle with cilantro. 

Approximate nutritional values per serving: 754 Calories, 32g Fat (15g Saturated), 64mg Cholesterol, 1907mg Sodium, 90g Carbohydrates, 12g Fiber, 32g Protein