Print

Vegetarian Mexican Pizza Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vegetarian Mexican Pizza combines crispy flour tortillas with seasoned refried beans, black beans, vegetables, flavorful sauce, and melted cheese. Fresh tomatoes, cilantro, avocado, and lime make it a colorful and satisfying lunch, dinner, or shareable snack.

Ingredients

  • 8 medium flour tortillas, about 8 inches each
  • 1 1/2 cups vegetarian refried beans
  • 1 cup enchilada sauce or taco sauce
  • 2 cups shredded Mexican-style cheese blend
  • 1 cup black beans, drained and rinsed
  • 3/4 cup corn, drained
  • 1/2 cup finely chopped bell pepper
  • 1/3 cup finely chopped red onion
  • 1 cup diced tomatoes
  • 1/3 cup sliced black olives
  • 1 jalapeno, thinly sliced, optional
  • 2 teaspoons taco seasoning
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1 medium avocado, diced, optional
  • 1/2 cup sour cream, optional
  • 1 lime, cut into wedges, optional
  • 1 tablespoon olive oil or cooking spray, for crisping the tortillas

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Arrange the tortillas on the baking sheet in batches if necessary. Lightly brush them with olive oil or coat them with cooking spray.
  3. Bake the tortillas for 4 to 5 minutes per side, until lightly golden and beginning to crisp. Remove them from the oven.
  4. While the tortillas crisp, warm the vegetarian refried beans in a small saucepan or microwave-safe bowl. Stir in the taco seasoning until evenly combined.
  5. Place 4 crisp tortillas on baking sheets. Spread approximately 6 tablespoons of seasoned refried beans over each tortilla.
  6. Divide the black beans, corn, bell pepper, and red onion evenly among the 4 tortillas, keeping the filling layers relatively thin.
  7. Place one of the remaining crisp tortillas over each filled tortilla and gently press it into place.
  8. Spread approximately 1/4 cup enchilada or taco sauce over the top of each pizza, leaving a small border around the edge.
  9. Divide the shredded Mexican-style cheese evenly among the pizzas, then top with the sliced black olives and jalapeno if using.
  10. Bake for 8 to 10 minutes, until the cheese is completely melted and the tortilla edges are crisp.
  11. Remove the pizzas from the oven and let them rest for 2 to 3 minutes.
  12. Top with diced tomatoes, green onions, cilantro, avocado, and sour cream as desired. Slice each pizza into wedges and serve warm with lime wedges and additional sauce if desired.

Notes

  • Check packaged refried beans to ensure they are labeled vegetarian because some traditional versions contain animal-based ingredients.
  • Drain the black beans, corn, and other vegetables thoroughly to help keep the tortillas crisp.
  • Prebaking the tortillas and using a moderate amount of sauce helps prevent soggy Mexican pizza.
  • For a black bean variation, replace the refried beans with lightly mashed and seasoned black beans.
  • Cook moisture-rich vegetables such as mushrooms, zucchini, or spinach before adding them.
  • For extra heat, add additional jalapenos, hot sauce, or use pepper Jack cheese.
  • Cheddar, Monterey Jack, and pepper Jack can be used instead of a packaged Mexican-style cheese blend.
  • Add avocado, cilantro, tomatoes, sour cream, and lime after baking so the toppings remain fresh.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping fresh toppings separate.
  • Reheat at 375°F (190°C) for 5 to 10 minutes or use an air fryer for a few minutes to restore crispness.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-mexican-pizza-recipe/