Ingredients

The following ingredients have 4 Servings
  • 3/4 cup tomato sauce
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Mexican oregano, (crushed in your hands before adding)
  • 1/4 cup low sodium vegetable broth
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1/2 cup chopped red bell pepper
  • 1/2 cup corn
  • 1 cup black beans
  • Salt and pepper
  • 3 (9") gluten free tortillas (- I used brown rice)
  • vegan cheddar cheese
  • chopped avocado
  • hot sauce

Instruction

  • Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
  • Enchilada Tortilla Pizzas:  Preheat oven to 400°. 
  • Pour olive oil in a hot pan and add chopped onion. Cook until translucent.
  • Add chopped red bell pepper and cook until slightly tender.
  • Add corn, black beans and 4 tablespoons of enchilada sauce. Cook for several minutes so that flavors combine and sauce cooks down slightly.
  • While black mixture is cooking, bake tortilla for 2-3 minutes until slightly crispy.
  • Top tortilla with about 4 tablespoons of enchilada sauce. Spread black bean mixture and vegan cheddar cheese, if using, on top. Bake another 3-4 minutes, until tortilla is crispy and making sure it doesn't burn.
  • Add chopped avocado and hot sauce, if desired. Repeat with the other two tortillas or have them another day.