Plant Based Mexican Pizza
2
10 minutes
15 minutes
840
A vibrant, plant-based twist on a beloved fast-food classic, this double-decker Mexican Pizza layers crispy pan-fried tortillas with hearty refried beans, tender black beans tossed in salt-free taco seasoning, zesty red enchilada sauce, and melted cheese.
Flavor & Texture Profile
Flavor: Bold, earthy, and savory. The duo of creamy refried beans and salt-free taco-seasoned black beans provides a deep base that lets warm chili spices like cumin, garlic, and paprika shine without excess sodium. A vibrant punch of red enchilada sauce balances the richness with a tangy, slightly spicy finish, while melted cheese and crisp fresh toppings bring everything together.
Texture: A contrast of crisp and soft in every bite. Lightly pan-fried flour tortillas create a golden, crunchy shell that holds up against the smooth, creamy refried bean spread and tender black beans. The top layer finishes with gooey, melted cheese and crisp, cold garnishes like diced tomatoes, green onions, and fresh cilantro.
A Brief History
While Mexican-Italian fusion dishes have roots in Southwestern and Tex-Mex home cooking, the "Mexican Pizza" became an iconic American pop-culture staple when Taco Bell introduced it in 1985 (originally under the name "Pizzazz Pizza"). It captured the public imagination by combining the structural concept of an Italian pizza—crust, sauce, cheese, and toppings—with classic Tex-Mex ingredients like tortillas, beans, and chili-based sauces.
A 100% Plant-Based Upgrade
Traditional versions typically rely on seasoned ground beef and lard-cooked beans, but this modern variation is completely vegetarian and easily adaptable to be fully vegan. By swapping meat for a dual-bean filling—rich refried beans paired with spiced whole black beans—you get a nutrient-dense, fiber-packed protein base that captures all the satisfying comfort of the original without any animal products.
Directions
Prepare the Bean Layers
Refried Beans: In a small saucepan over medium-low heat, warm the vegetarian refried beans with 2 tbsp of enchilada sauce or water to make them smooth and easily spreadable.
Seasoned Black Beans: Heat 1 tbsp of oil in a skillet over medium heat. Add the rinsed black beans, Taco Seasoning, salt (optional), and water or vegetable broth. Cook for 3–4 minutes until warmed through, aromatic, and nicely coated. Lightly mash a portion of the beans with a fork if you prefer a thicker texture. Taste and add extra salt if desired.
Crisp the Tortillas
Heat 1 tbsp of oil in a skillet over medium-high heat. Pan-fry each flour tortilla for 1–2 minutes per side until golden brown, crisp, and rigid. Drain on paper towels.
(Oven alternative: Brush both sides with oil and bake at 400°F / 200°C for 8–10 minutes, flipping halfway, until crispy.)
Assemble the Pizzas
Lay 2 crisp tortillas flat on a parchment-lined baking sheet.
Bottom Layer: Spread a layer of warm refried beans evenly over each base tortilla, then spoon the seasoned black bean mixture over top.
Top Layer: Place a second crisp tortilla on top of each bean layer and press down gently.
Sauce & Cheese: Spread 1/4 cup of vegetarian enchilada sauce over the top tortilla, then sprinkle generously with shredded cheese.
Bake & Melt
Bake at 400°F (~200°C) for 5–7 minutes, or until the cheese is completely melted and bubbling around the edges.
Garnish & Serve
Remove from the oven and top with diced tomatoes, green onions, jalapeños, cilantro, and sour cream. Slice into quarters with a pizza cutter and serve immediately.
