Tortilla Enchilada Pizza is an easy fusion recipe made with Tortilla as a pizza base, layered with red enchilada sauce as the pizza sauce, and topped with veggies, beans, and cheese.
Crispy, delicious, and ready in less than 20 minutes. Serve as an appetizer, snack, or even as a meal. Vegetarian and Meal prep friendly!!
Fridays are usually Pizza nights for us and this Mexican Pizza is our new thin crust favorite these days.
Rather than making the pizza base from scratch (lazy me), love using Tortilla which makes such an excellent thin-crust pizza base alternative.
I usually plan this pizza when I have a batch of my Homemade Red Enchilada Sauce in refrigerator/freezer as that quickens the pizza-making process even more.
Be it this Tortilla Pizza or my Vegetarian Black Bean and Cheese Enchiladas this sauce sure is nice to have on hand.
If you are a Pizza lover like me, you are definitely going to love this healthy homemade Mexican Pizza.
This Enchilada Pizza is
- Vegetarian and thin-crust
- uses Tortilla as a base.
- red enchilada sauce as a pizza sauce
- loaded with veggies and cheese
- can be cooked on a griddle on the stovetop, or even baked or air-fried.
- Better, healthier and nutritious than Taco Bell Mexican Pizza
- meal prep friendly
- can be made vegan and gluten-free too.
Pizza Ingredients
- Tortillas: I prefer to use flour over corn tortillas for this recipe. Use a gluten-free version if needed.
- Red enchilada sauce: You can easily make your own enchilada sauce or use your favorite store-bought.
- Cheese: Mozzarella and Mexican shredded cheese blend.
- Toppings: Veggies like red onions, capsicum, green onions, yellow squash, sweetcorn, jalapenos (optional), and beans. I've used canned black beans, homemade Mexican black beans can be used too.
- Seasonings: Salt, black pepper, oregano, cilantro, red chili flakes (optional)
- To serve: Sour cream, Guacamole, or Homemade Red Enchilada Sauce, pico de gallo, and some shredded lettuce - either one or combination of these works great.
Meal Prep option:
You can make the Red enchilada sauce ahead of time and either refrigerate or freeze it. Veggies (except onions) can be chopped and stored over the weekend.
If you are making your own Mexican beans, prep them over the weekend and store them airtight in the refrigerator or freeze for longer use.
Having these ready to go, makes pizza nights a breeze! All you need is to assemble and bake the pizza when ready to eat!!
Step by Step Instructions
On a flat griddle/tava roast one side of the tortilla until nice and crispy. Switch the heat to low and transfer the tortilla onto a plate with the roasted/crispy side facing up.
Divide all the ingredients into half and use accordingly for each Pizza.
1 & 2 - Start by spreading 1 and ½ tablespoon of enchilada Sauce evenly over the tortilla.
3 & 4 - Sprinkle ¼ cup of mozzarella cheese (or more if you like) and add the red onions and bell peppers
5 - Next add the other veggies like yellow squash, spring onion greens, corn, jalapenos (optional), and finally the black beans (canned - rinsed and drained).
6 - Sprinkle the seasoning- salt, pepper, oregano, chilli flakes (optional) and top it with 2-3 tablespoon of Mexican cheese and cilantro.
7 & 8 - Carefully transfer it to the hot griddle/tava . Increase the heat to medium low, cover the pizza and let it cook until the cheese has melted and the tortilla has crisped up.
If you feel the tortilla is browning quicker than getting crispy, lower the heat. Once done, transfer on to a cutting broad, slice and serve immediately.
Crispy and healthy homemade Tortilla Pizza is ready!! You can also bake or air-fry this pizza. Please see the recipe card for instructions.
Serving Suggestions
I prefer to serve the pizza crispy right after it's ready drizzled with some sour cream and some salsa and guacamole on the side for dipping.
You can also top it with some pico de gallo and shredded lettuce.
Recipe Notes and Tips
- Tortilla of choice can be used - Regular or whole wheat or multi-grain or gluten-free.
- Use Veggies of choice. The quantity mentioned is just for guidance but you can add as many or little as you like.
- You can make Mexican black beans at home and use that instead of canned black beans.
- Cheese of choice can be used - pepper jack, cheddar or Mexican cheese blend are some options that really go well with this pizza.
- This pizza tastes best when served crispy so meal prep everything before but make it just when ready to eat.
Frequently Asked Questions
Yes, you can roast this tortilla pizza over the stovetop or bake it in the oven or air-fryer till crispy and the cheese has melted. Both ways work well.
Yes! Simply swap the cheese for a non-dairy brand and skip the sour cream or use a plant-based option.
It's best to serve these pizzas as soon as they are ready so that the tortillas are nice and crispy. You can cut the veggies ahead of time and keep the covered in the fridge, and my enchilada sauce can be made up to a week ahead of time.
Hope you enjoy this Tortilla Enchilada Pizza!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Tortilla Enchilada Pizza
Ingredients
- 2 Flour tortillas
- ¼ cup homemade red enchilada sauce or store bought
- ½ cup Mozzarella cheese shredded
- ½ cup Mexican cheese blend shredded
Pizza toppings
- ¼ red onion sliced in julienne
- ¼ red bell pepper sliced in julienne
- ¼ green bell pepper sliced in julienne
- ¼ cup yellow squash/zucchini sliced
- 4 tablespoon sweet corn using frozen, thawed. Fresh can be ised too
- 4 tablespoon black beans using canned, rinsed and drained.
- 2 tablespoon spring onion greens finely chopped
- ¼ cup cilantro finely chopped
- 1 jalapeno sliced
Spices
- ½ teaspoon dry oregano
- salt and freshly ground black pepper adjust to taste
- red chilli flakes optional, adjust to taste
Serving options
- Sour cream, salsa, guacamole, pico de gallo, shredded lettuce. All or combination of these works great.
Instructions
Tortilla enchilada pizza - Stove top instructions
- On a flat griddle/tava roast one side of the tortilla until nice and crispy. Switch the heat to low and transfer the tortilla onto a plate with the roasted/crispy side facing up.
- Divide all the ingredients into half and use accordingly for each Pizza.
- Start by spreading 1 and ½ tablespoon of red enchilada sauce evenly over the tortilla and then sprinkle ¼ cup of mozzarella cheese.
- Next add the veggies - red onions, green and red bell pepper, yellow squash, spring onion greens, corn, jalapenos (optional) and finally the black beans.
- Sprinkle the seasoning- salt, pepper, oregano, chilli flakes (optional) and top it with 2-3 tablespoon of Mexican cheese and cilantro.
- Carefully transfer the prepared tortilla pizza on to the hot griddle/tava.
- Increase the heat to medium low, cover the pizza and let it cook until the cheese has melted and the tortilla has crisped up.
- If you feel the tortilla is browning quicker than getting crispy, lower the heat.
- Once done, transfer on to a cutting board, slice , and serve immediately. Enjoy!!
Tortilla pizza - Oven instructions
- Preheat the oven to 400°F. Line a baking tray with aluminium foil (for easy cleaning) and place a cooling rack over it. The rack helps with air circulation and makes the pizza crispy.
- Place the prepared tortilla pizza and bake in a preheated oven for 8-10 mins or until its crispy and the cheese has melted.
Tortilla Pizza - air-fryer instructions
- Place the prepared tortilla pizza and bake in the air-fryer and bake for 5-7 mins at 400°F or until it is crispy and the cheese has melted.
Notes
- Tortilla of choice can be used - Regular or whole wheat or multi-grain or gluten-free.
- Use Veggies of choice. The quantity mentioned is just for guidance but you can add as many or little as you like.
- You can make Mexican black beans at home and use that instead of canned black beans.
- Cheese of choice can be used - pepper jack, cheddar or Mexican cheese blend are some options that really go well with this pizza.
- This pizza tastes best when served crispy so meal prep everything before but make it just when ready to eat.
Thanks Jessie, mine too 🙂 Would love to know how it turned out
This looks simply incredible. It's like a mix of two of my favorite foods!