Vegetarian Mexican Pizza Recipe – Check out Learn Eat

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This vegetarian Mexican pizza recipe is a comforting and delicious meal that’s ready in 30 minutes! It’s a healthier pizza stuffed with fresh veggies and topped with melty cheddar cheese!

preparation time fifteen protocol

cooking time fifteen protocol

total time 30 protocol

Vegetarian mexican pizza on a piece of brown parchment paper.  The pizza is topped with fresh coriander and pickled jalapenos.

This Recipe for vegetarian Mexican pizza (aka Taco Pizza) features creamy refried beans, corn, tomatoes, red peppers, onions and pickled jalapenos. All under a blanket of bubbly cheddar cheese.

If you love Mexican food, you’ve probably tried Taco Bell’s Mexican Pizza. It consists of crispy tortillas coated with beef, beans and cheese.

I was inspired to make a Mexican pizza at home and add my own twists to it, including pillowy pizza dough and veggie toppings. Sometimes, when I’m craving something extra, I add a dollop of garlic pizza sauce as well.

Enjoy this vegetarian Mexican pizza with your favorite condiments for a fun family meal!

Vegetarian mexican pizza on a piece of brown parchment paper.  The pizza is topped with fresh coriander and pickled jalapenos.
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ingredients you need

Check out the recipe card at the bottom of the post for all the details on these simple ingredients.

  • Pizza dough: I used homemade pizza dough in this recipe, but you can use other pizza bases, including store-bought pizza dough or corn tortillas.
  • Refried black beans: Instead of marinara sauce, you’ll need a dollop of veggie bean curd to spread on top of the batter. Another thing you can use as a base is enchilada sauce or taco sauce.
  • Cheese: You can use any cheese you like, including cheddar cheese, Mexican cheese mix, or mozzarella cheese.
  • vegetables: Use your favorite seasonal vegetables. I added red peppers, red onion, diced tomatoes, corn and pickled jalapenos.
  • taco seasoning: To flavor the vegetables. Use your favorite blend for best results.
  • olive oil: If you’re using pizza dough, you’ll need a few tablespoons of olive oil to grease the baking sheet to keep the dough from sticking.
Gathered ingredients for our vegetarian Mexican pizza recipe.

How to make this vegetarian Mexican recipe

Start by rolling out your dough. Sprinkle some flour on a clean surface and, using a rolling pin, roll out the dough from the center to the edges until you’ve reached your desired thinness (1/2 inch for me).

Place the dough on a greased baking sheet and spread a layer of bean puree on it. Add the veggies and sprinkle the taco seasoning on top.

Pizza dough layered with refried beans and chopped veggies and sprinkled with taco seasoning.

At this point, you can add any other pizza toppings you like, like black olives, salsa, and green chilies.

Sprinkle cheese over the vegetables and bake for 15 minutes.

Uncooked vegetarian mexican pizza on a black baking sheet.

You’ll know the pizza is done when the cheese melts and turns golden and bubbly and the pizza crust is cooked through.

Cut the pizza into the desired shape and top with fresh coriander if you like. Serve right away!

Baked vegetarian mexican pizza on a black baking sheet.

Best Tips

  • Cut the toppings into small pieces. You don’t want big chunks of veggies on your pizza.
  • Roll out the dough thinly so that it cooks. When making pizza, make sure the dough is thin enough to cook by the time the cheese is golden brown.
  • Season the vegetables well. This recipe is healthier than the Taco Bell version, especially with so many veggies and no meat. That is why it is important to flavor it with spices so that it does not become boring. I’ve found that a taco seasoning works best, and if you want to add more spiciness, use chili powder as well.
  • To make this recipe Taco Bell style, use a tortilla instead of the pizza dough. Make sure to cook the tortilla for 5 minutes on each side until golden brown before adding your favorite toppings. This way you have a crunchy tortilla base that doesn’t get soggy.

frequently asked Questions

Can I make this recipe vegan?

Yes! You can easily make vegan Mexican pizza with vegan cheeses like VioLife’s Cheddar Cheese Block.

What is Taco Bell Mexican Pizza made of?

It consists of crispy tortillas coated in ground beef, tomato sauce and chilled pinto beans.

How to prevent the pizza from getting soggy?

The only thing I’ve found when it comes to squishy pizza is spreading a thin layer of olive oil on the pizza crust before adding the toppings. I use a party brush to gently brush the oil without damaging the dough.

A slice of pizza on brown parchment paper, topped with fresh cilantro.

portion

This vegetarian Mexican pizza recipe is best enjoyed alongside a dip like guacamole, sour cream, or your favorite salsa. For even more flavor, top the pizza with spring onions and hot sauce before serving.

storage

Let the pizza cool to room temperature, then cut into triangles and place in an airtight container. Store in the fridge for 3-4 days.

Vegetarian mexican pizza with a slice of it sliced.  Topped with fresh coriander and pickled jalapenos.

More Mexican inspired recipes

Air Fryer Quesadillas

Vegan Mexican Rice

Smashed pinto bean tacos

Vegetarian loaded nachos

Vegetarian Huevos Rancheros

Vegetarian mexican pizza on a piece of brown parchment paper.  The pizza is topped with fresh coriander and pickled jalapenos.

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Recipe for vegetarian Mexican pizza

This vegetarian Mexican pizza recipe is a comforting and delicious meal that’s ready in 30 minutes! It’s a healthier pizza stuffed with fresh veggies and topped with melty cheddar cheese!

course appetizer, main course
kitchen American, Mexican, Vegetarian
keyword Fall, Meatless Pizza, Mexican Pizza, Summer, Taco Seasoning, Vegetarian Pizza

ingredients

  • 1 stream homemade pizza dough (or use store bought pizza crust if you prefer)
  • 1 tablespoon olive oil
  • 1 Cup chilled beans
  • ½ red peppers, chopped
  • ½ Middle Tomato, chopped
  • ½ Cup Canned corn, drained and rinsed
  • 1 small red onion, diced
  • 1 teaspoon taco seasoning
  • 4 oz Cheddar cheese, grated (or Mexican cheese mix)
  • ¼ Cup pickled jalapenos (Optional)
  • Chopped fresh coriander for garnish (Optional)

instructions

  • Start by rolling out the dough. Sprinkle some flour on a clean surface and, using a rolling pin, roll out the dough from the center to the edges until you’ve reached your desired thinness (1/2 inch for me).

  • Brush a large baking sheet with olive oil and spread the pizza dough on it. Brush the top of the dough with olive oil and spread a layer of bean puree on top. Add the veggies and sprinkle the taco seasoning on top.

  • Sprinkle cheese over the vegetables and bake for 15 minutes. You’ll know the pizza is done when the cheese is melted and golden and bubbly and the pizza crust is cooked through.

  • Cut the pizza into the desired shape and top with fresh coriander if you like. Serve right away!

(Please see the post above for instructional photos and other helpful information for this recipe)

Remarks

  • Cut the toppings into small pieces. You don’t want big chunks of veggies on your pizza.
  • Roll out the dough thinly so that it cooks. When making pizza, make sure the dough is thin enough to cook by the time the cheese is golden brown.
  • Season the vegetables well. This recipe is healthier than the Taco Bell version, especially with so many veggies and no meat. That is why it is important to flavor it with spices so that it does not become boring. I’ve found that a taco seasoning works best, and if you want to add more spiciness, use chili powder as well.
  • To make this recipe Taco Bell style, use a tortilla instead of the pizza dough. Make sure to cook the tortilla for 5 minutes on each side until golden brown before adding your favorite toppings. This way you have a crunchy tortilla base that doesn’t get soggy.

The nutritional information shown is an estimate from an online nutrition calculator. Accuracy is not guaranteed. The information displayed should not be taken as a substitute for the advice of a professional nutritionist.

nutrition

Calories: 221kcal | Carbohydrates: 14G | Protein: 10G | Fat: 14G | Saturated Fatty Acids: 6G | Fiber: 4G

Feature photography by: Petranka Atanasova.

©View Learn to Eat. All content and images are protected by copyright. Recipes and photos may not be used or republished without prior permission. If you adapt this recipe, please rewrite the recipe in your own words and link back to this post for the original recipe.

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