Vegan Mexican Pizza
These Taco Bell-style Vegan Mexican Pizzas are crispy, cheesy, and so hearty! Each one is loaded with plant based crumbles, vegan cheese, refried beans, flavorful sauce, and fresh veggie toppings!
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Bonnie - Serene Trail
Servings: 6
Calories: 334kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 cup white onion, diced
- 10-14 ounce vegan ground "beef" crumbles
- 1 tablespoon taco seasoning
- 12 small flour tortillas
- 15 ounce can of vegan refried beans
- 10-15 ounce can of enchilada sauce, red
- 1 1/2 cups vegan shredded cheese, Mexican blend, cheddar, or mozzarella
Optional Toppings
- cilantro, jalapeños, black olives, limes, green onions, roma tomatoes, vegan sour cream
Instructions
- Dice the white onions and preheat the oven to 400°F. Heat a large pan to medium and add the oil to it. Once hot, add the diced onions. Stir them around as they cook for 2-3 minutes until they soften.
- Add the vegan "meat" to the pan along with the taco seasoning. Let the crumbles cook for 5 minutes, stirring them occasionally.
- Meanwhile, toast the tortillas in a skillet over medium heat for a minute or two on each side. This will bring out the flavor and harden them. Alternatively, you can crisp them up in an air fryer.
- Spoon the beans into a microwave-safe bowl and warm them up for 30 seconds to make them more spreadable. Place half of the tortillas on sheet pans and then spread a thick layer of beans up to the edges.
- Spread 1/3 cup of vegan meat onto each tortilla. Drizzle some sauce on top of the meat and spread vegan cheese on top.
- Add another tortilla on top and then spread about 1 tablespoon of sauce on top. Don’t add too much here so the tortillas don't get too messy and soggy. Finally, add a heaping amount of cheese on top of each one.
- Bake them for 8-10 minutes until the cheese is mostly melted. If the cheese isn’t melting (as vegan cheeses sometimes do) mist them with a small amount of water, cover the sheet pans with foil, and bake the pizzas for a few more minutes.
- Prepare the fresh veggie toppings while the Mexican pizzas are baking. When done, remove them from the oven and let them cool for 2-3 minutes. Add the toppings, cut them into slices, and enjoy!
Video
Notes
Make-Ahead Instructions: These Mexican Pizzas are best eaten fresh, but you can do some prep work to save time beforehand. Cut all the toppings and cook the vegan ground crumbles ahead of time. Cover and refrigerate these separately. When you're ready, toast the tortillas, assemble the Mexican pizzas, and bake them as mentioned on the recipe card. Add your favorite toppings and enjoy!
Nutrition
Serving: 1 Mexican Pizza | Calories: 334kcal | Carbohydrates: 51.4g | Protein: 12.6g | Fat: 9.4g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 311mg | Fiber: 9.5g | Sugar: 3.1g | Calcium: 102mg | Iron: 3mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.