Enchilada Mini Pizzas

We had a Mexican food themed week last week–not on purpose, but those were just the recipes I found online that looked good. And, man, was this one good. Quite tasty, indeed. This recipe is based on one I found on Tasty Kitchen.

Enchilada Mini Pizzas


  • 3 12-inch tortillas (one for me, 2 for Sean–you can try fitting it onto 4 tortillas, but I really piled the veggies on to the 3 we had)
  • Olive oil
  • ½ onion, sliced how you like it
  • Pepper (and some salt if you want, we’re magically out of salt–go figure)
  • 1 green pepper, chopped
  • 1 can red enchilada sauce (there will be leftovers)
  • 1 can black beans, drained and rinsed
  • Shredded Monterey Jack cheese (we used the leftover jalapeno cheese from the tortilla soup!)


Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly brush on olive oil, and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.

Meanwhile, in a large skillet, heat a little olive oil over medium heat. Add the onions to the skillet, season with pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.

Spoon about 2ish (maybe a little more) tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and pepper mixture, back beans, and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted.

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