Vegan Mexican Pizza

A delicious and easy Vegan Mexican Pizza that is perfect for any weeknight meal. It’s completely gluten-free and loaded with flavor.

I love this simple recipe because the beans can be made in advance, the toppings can be chopped a few days early, and the vegan meat takes only 5 minutes to cook. Assemble it all together, bake for a few minutes until crispy, and you have yourself a delicious Mexican Pizza.

I used Beyond Meat vegan meat to make this recipe but you can certainly use cooked brown lentils or even chopped cooked mushrooms. All would be delicious with the Mexican spices. The beans are an easy “unfried” beans recipe that my mom has been making for years and is known for its deliciousness. You’ll really like this one.

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Ingredients

  • Pinto Beans
  • Siete Cassava Tortillas
  • Vegan Shredded Cheese
  • Beyond Meat Vegan Meat
  • Siete Enchilada Sauce
  • Cumin
  • Chili Powder
  • Garlic
  • Paprika
  • Olives
  • Scallions
  • Cilantro
  • Olive Oil

Shop Thrive Market and get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).

Vegan Mexican Pizza

There you have it, simple, easy, and delicious. So perfect for those busy weeknight meals. If you try this recipe, let me know what you think by commenting below.

Other recipes you may enjoy

Enjoy!

Natalie

Vegan Mexican Pizza

Vegan Mexican Pizza

Vegan Mexican Pizza

A delicious and easy Vegan Mexican Pizza that is perfect for any weeknight meal. It's completely gluten-free and loaded with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • FOR THE GROUND MEAT:
  • 1 package of Beyond Meat ground “meat” or 1 cup of cooked brown lentils
  • 8 cassava flour tortillas
  • 1 tbsp olive oil
  • ½ yellow onion diced
  • ½ tsp paprika
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • salt and pepper to taste
  • FOR THE BEANS:
  • 1 cup dried pinto beans
  • 3 ½ cups water
  • 1 tsp salt
  • 2 garlic cloves smashed
  • ¼ of a red onion cut in big chunks
  • FOR THE PIZZAS:
  • 1 jar of Siete enchilada sauce
  • ¼ cup vegan blend shredded cheese
  • 1 roma tomato cored, seeds removed and diced small for serving
  • 1 tbsp finely chopped cilantro optional
  • 2 scallions thinly sliced (optional)
  • Sliced black olives optional
  • Beans recipe below or 1 can of your favorite refried beans

Instructions
 

  • BEANS:
  • In a medium pot, add all the bean ingredients and simmer on medium/low heat for a couple hours making sure to add more water if needed. Once the beans are soft enough, drain some of the water if there is a lot. Then mash up the beans and set aside. (Make sure you don’t have a ton of water in the pot before mashing it or it will be super liquidy0
  • TORTILLAS:
  • Preheat oven to 400
  • In a large skillet, add 1 tsp of olive oil at a time and crisp up both sides of the tortillas and set aside.
  • PIZZA:
  • In a large skillet, add the onions and ground “beef.” Break the meat into small pieces and add in the cumin, paprika, chili powder, garlic powder, salt, and pepper.
  • ASSEMBLE:
  • Take one crispy tortilla and spread the beans. Then add the vegan ground meat. Top it with another crispy tortilla.
  • Next, spread a layer of the enchilada sauce.
  • Top it with vegan cheese, black olives, and tomatoes.
  • Bake it on the oven for about 6-7 minutes.
  • Top with scallions and cilantro. Slice and enjoy!
Keyword Easy Recipes, gluten-free, Meatless Meals, Mexican Food, Mexican Pizza, Taco Bell Copycat