Mexican pizza: tortilla layers loaded with beans, tomato, and cheese is a super easy dinner that's full of flavor!
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When I was in high school, I was on the Academic Games team (nerd alert!). I was actually not great at the games themselves, but I was great at stopping at Taco Bell for a Mexican pizza on the way to every. single. game.
Seriously, y'all, I was obsessed with Mexican tortilla pizza! When I went vegetarian at 16, I learned that I could still eat my fast food fave by asking them to leave out the beef crumbles and use refried beans instead.
This vegan version is based on the vegetarian Mexican pizza that I loved in high school. And, y'all, it still hits that same spot today. It's so good with some spicy jalapeño guacamole on the side!
You can make all of the components of this vegan Mexican pizza from scratch, if you like, but I'm using pre-made ingredients to make this recipe as quick and easy as possible for you!
If you like a Mexican tortilla pizza, also check out my recipe for super quick, cheap, and easy vegan tostadas, vegan taco casserole, and my Mexican-inspired crispy tofu bowls!
🫘 Ingredients and substitutions
We are using a lot of cheats to make this recipe easy. You're welcome to use homemade versions of anything packaged listed below, if you prefer.
- flour tortillas - You can use gluten-free or whole wheat, if you like. If you want this to taste like Taco Bell, though, white flour tortillas are the move.
- refried beans - Canned refried beans are the protein in the first layer. Make sure to avoid refried beans made with lard! An easy shortcut is to look for fat-free or vegetarian refried beans, which won't contain lard.
- red enchilada sauce - This is going to add so much flavor!
- vegan cheddar shreds - You can use other vegan cheeses, but for that Taco Bell Mexican pizza experience, cheddar is the one to go for. You can also use homemade vegan cheese, like my cashew queso, if you want this to be a more whole food-based recipe.
- diced tomato - For topping.
- sliced black olives - For topping.
- green onion - Top the finished Mexican pizzas with some green onion for freshness and a little crunch.
♨️ How to make Mexican tortilla pizza
Preheat the oven to 350° F.
Arrange four of the tortillas on a lined baking sheet (or two, if they won't fit on one), and spread each one with a generous amount of the refried beans. Spread about a tablespoon of enchilada sauce on top of the beans, then top with a tablespoon of vegan cheese.
Top with a second tortilla, pressing gently to flatten to the top of the pizza. Spread one to two tablespoons of enchilada sauce onto the second tortilla. Sprinkle the tops with the tomato and olives, then cover the top of each Mexican pizza with the remaining cheese.
Bake for 25 to 30 minutes, until the cheese is melted and the tortillas get crispy on the edges. Use a pizza cutter to gently slice into quarters, then serve topped with green onion.
💡 Helpful tips
- Pressing down the beans layer when you add the second tortilla is key, because if the top isn't somewhat flat, your top layer of sauce will ooze right off of the edge.
- You will have beans and enchilada sauce left over, and that's ok! Freeze them for later in a freezer-safe container.
🫙 Storage directions
Leftovers will keep for three to four days in the refrigerator. Warm up leftovers in the microwave, oven, or toaster oven.
💬 Frequently asked questions
Unfortunately, it's not. You can order it without cheese and with beans instead of beef for a vegan version, but it's so sad with no cheese on it! You're much better off making a Mexican tortilla pizza at home.
White flour tortillas are ideal for making Mexican pizza that tastes like Taco Bell. You can use other tortillas, like gluten-free, if needed, though.
🍴 More Mexican-inspired recipes
📖 Recipe
Mexican Tortilla Pizza
Ingredients
- 8 small flour tortillas Whole wheat or gluten-free is fine, but if you want it to taste more like a Taco Bell Mexican pizza, use white.
- 1 15 ounce can vegan refried beans Look out for lard in the ingredients.
- 10 ounce can red enchilada sauce
- ½ cup diced tomato
- 2.25 ounce can sliced black olives drained
- 1 ¼ cup vegan cheddar shreds OR vegan mozzarella shreds OR a mix
- ½ cup chopped green onion green and white parts
Instructions
- Preheat the oven to 350° F.
- Arrange 4 of the tortillas on a lined baking sheet (or two, if they won't fit on one), and spread each one with a generous amount of the refried beans. Spread about a tablespoon of enchilada sauce on top of the beans, then top with about a tablespoon of vegan cheese.
- Top with a second tortilla, pressing gently to flatten to the top of the pizza. Spread 1 to 2 tablespoons of enchilada sauce onto the second tortilla. Sprinkle the tops with the tomato and olives, then cover the top of each Mexican pizza with the remaining cheese.
- Bake for 25 to 30 minutes, until the cheese is melted and the tortillas get crispy on the edges. Use a pizza cutter to gently slice into quarters, then serve topped with green onion.
Got a question? Tried this recipe? Leave a reply!