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.
Servings: 2
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.