Veggie Pizzadillas

Preheat oven to 400 degrees F (200 degrees C). Place tortillas on baking sheet covered with foil; lightly brush each with olive oil and prick all over with fork.

Bake tortillas in the preheated oven until they are puffed and golden 5 to 6 minutes. Remove from oven and allow to cool on cooling rack.

Heat remaining olive oil in a large skillet over medium heat. Add onion poblano chile and red bell pepper; cook and stir until onions are translucent and lightly browned 8 to 10 minutes. Stir in black beans corn garlic oregano and salt; cook and stir until mixture is heated through about 5 minutes.

Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese.

Bake pizzadillas in the preheated oven until cheese has melted 5 to 6 minutes.

Remove pizzadillas from oven; top each with sour cream queso fresco and cilantro. Add a dash of hot pepper sauce to each slice.