Vegetarian Mexican Pizza
A homemade version of the Taco Bell classic, this Vegetarian Mexican Pizza tastes even better than the original. Crispy tortillas are stacked with seasoned refried beans, taco sauce, melted cheese, and fresh toppings in about 20 minutes.
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Taco Bell’s Mexican Pizza is one of my all-time favorite late-night cravings. That stack of crispy tortillas, seasoned beans, tangy sauce, and melted cheese is one of the fast food indulgences I’ve loved since college. This homemade vegetarian Mexican pizza captures all of the elements of the original, with a few updates to make it uniquely mine. I stir my taco and fajita spice blend into the refried beans for a deeper, more complex flavor, and I add black olives on top, which I feel like Taco Bell should consider.
The best part? These come together in about 20 minutes with ingredients you can grab at most any grocery store.
Why This Recipe Works
The key to a great Mexican pizza is all about layers and texture. Crisping the tortillas in a skillet with just a touch of oil gives you that satisfying crunch without deep frying. Seasoning the refried beans with a homemade spice blend rather than using them straight from the can really lifts the flavor. It’s the kind of detail that takes this from a quick weeknight shortcut to something you’d actually be proud to serve. And stacking two tortillas per pizza, just like the original, gives you that sturdy, satisfying base that holds up to all the toppings.
Ingredients You’ll Need
Here’s what goes into each vegetarian Mexican pizza:
- 6-inch flour tortillas: You’ll need 2 for each pizza.
- Vegetarian refried beans: Season with some taco and fajita spice for extra flavor.
- Taco Bell sauce: You can find the branded sauce at most major grocery stores in the international food aisle or by jarred salsas.
- 3-cheese Mexican blend: This is the one time I’ll recommend the pre-shredded, as the smaller shreds mimic the original.
- Roma tomatoes: Diced small for sprinkling on top.
- Black olives: Canned, sliced black olives are an affordable upgrade I highly recommend.
- Green onions: Sliced thin for garnish and added color.
For the spice blend mixed into the beans, check out my taco and fajita spice blend recipe. A teaspoon or two stirred into the beans goes a long way.
How to Make Vegetarian Mexican Pizza
The process is straightforward and moves quickly, so have all your toppings prepped and ready before you start cooking.
Crisp the tortillas. Heat a skillet over medium-high heat with just a small amount of olive oil, just enough to lightly coat the pan. Add one tortilla at a time and cook for about 1 minute per side until golden and crisp. Set aside on a paper towel-lined plate and repeat until all of the tortillas are done.
Season the beans. Warm the refried beans in a small saucepan over low heat, stirring in taco and fajita spice blend to taste. You want them warm and spreadable but not watery.
Assemble. Place one crispy tortilla on baking sheet. Spread a generous layer of seasoned refried beans on top, then place a second tortilla on top of the beans. Spoon Taco Bell sauce over the top tortilla, then add a handful of shredded cheese. Repeat for a second veggie Mexican pizza.
Melt the cheese. Place the assembled pizzas under the broiler for 1 or 2 minutes, just until the cheese is melted and bubbly. This is an optional step, but helps bind everything together.
Add fresh toppings. Remove from the oven and immediately top with diced tomatoes, sliced black olives, and green onions. Cut each pizza into 4 pieces and serve.
Tips & Recipe Suggestions
- Prep your toppings first. This recipe doesn’t require much cooking, so have your toppings and everything diced and ready to go before you start heating the beans and tortillas.
- Don’t skip seasoning the beans. Plain refried beans straight from the can are fine, but mixing in a spice blend takes the flavor to another level. Even a pinch of cumin and chili powder makes a difference if you don’t have taco seasoning on hand.
- Serve immediately. These are best enjoyed fresh. The tortillas will soften as they sit, so don’t assemble until you’re ready to eat.
- Substitute enchilada sauce. If you can’t find the Taco Bell sauce, a few spoonfuls of red enchilada sauce is a good substitute.
If you make this vegetarian Mexican pizza, I’d love to hear what you think! Leave a rating and comment below, and tag me on Instagram so I can see your creation.
Vegetarian Mexican Pizza
Ingredients
For the Pizzas
- 4 6-inch flour tortillas
- 2 tablespoons olive oil
- 1 (16-ounce) can vegetarian refried beans
- 2 teaspoons taco & fajita spice blend
- ¼ cup Taco Bell sauce, or to taste
- ¾ cup shredded 3-cheese Mexican blend
For Serving
- 1 Roma tomato, diced
- ¼ cup sliced black olives
- 2 green onions, thinly sliced
Instructions
- Heat a skillet over medium-high heat with a small amount of neutral oil. Working one at a time, crisp each tortilla for about 1 minute per side, until golden. Set aside on a paper towel-lined plate.
- Warm the refried beans in a small saucepan over low heat, stirring in the taco and fajita spice blend until well combined.
- Place one crispy tortilla on a baking sheet. Spread a layer of seasoned beans on top, then place a second tortilla over the beans.
- Spoon Taco Bell sauce over the top tortilla and sprinkle with shredded cheese. Repeat with the second pizza.
- Broil for 1 or 2 minutes until the cheese is melted and bubbly, watching closely.
- Remove from the oven and top immediately with diced tomatoes, sliced black olives, and green onions. Serve right away.
Notes
- Prep tip: Cut and prepare all toppings before you start cooking so assembly is quick and easy.
- Make it vegan: For a vegan version, use vegan refried beans and your favorite plant-based shredded cheese.
- Melting the cheese: You can skip the broiling step to melt the cheese and serve unmelted, or microwave on the plate for about 20 seconds before adding the fresh toppings.
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