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.
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!