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5-Minute Crispy Enchilada Tortilla Pizza

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  • Author: Liz Moody


This recipe makes one personal-size pizza 


  • Avocado oil, for drizzling
  • 1 burrito-sized tortilla (I like Siete Foods and Rudi’s Spelt tortillas)
  • 2 tablespoons red enchilada sauce (I like Siete Foods and Whole Foods brands)
  • a handful of shredded Monterey Jack or mozzarella cheese (pasture raised or plant based)
  • 1 can of black beans, rinsed and drained 
  • a good shake of onion powder 
  • a good shake of garlic powder 
  • 1/4 cup red onion, chopped 
  • 1/4 cup fresh cilantro, chopped 
  • 1/2 avocado, diced 
  • a lime wedge, for garnish


  1. Pre-heat the oven to 425 F. Drizzle a bit of avocado oil in a 10-inch cast iron skillet and warm over medium-high heat. Place your tortilla in the pan. Reduce the heat to medium and cook it for one minute on this side. Then, flip the tortilla and cook it for one more minute while you add the enchilada sauce on top. Spread it all the way to the edges.
  2. Remove the pan from the heat and add a layer of shredded cheese. Then, sprinkle black beans on top with a pinch of salt and a good shake of onion powder and garlic powder. ⁣
  3. Transfer the pan to the oven and bake for 2 to 4 minutes, until the edges of the tortilla are golden brown.
  4. Place the pan back on the burner on medium heat, and cook for another one to two minutes, until the bottom is starting to brown (be careful not to let it burn!)⁣
  5. Transfer the tortilla pizza to a large plate and let it cool slightly (it’ll crisp as it cools!). Add your toppings (cilantro, red onion, and avocado). Then finish with a squeeze of lime, and enjoy!


  • Serving Size: 1