Vegan Mexican Pizza (Taco Bell Copycat)
Servings: 4
This vegan Mexican pizza is a plant-based twist on Taco Bell’s classic—crispy, cheesy, and packed with bold flavor. Toasted tortillas add the crunch, while seasoned refried beans bring a creamy, savory base. Finished with fresh tomatoes, green onions, and olives for the perfect balance of texture and freshness.
Ingredients
- 3 tbsp avocado oil
- ½ yellow onion chopped
- 1 jalapeño chopped
- 1 tbsp taco seasoning
- 1 ½ cup refried beans
- 8 flour tortillas
- ¼ cup Taco Bell Hot Sauce
Toppings
- 2 cup vegan shredded cheddar cheese
- 1 cup tomatoes chopped
- ¼ cup green onions sliced
- ¼ cup sliced black olives
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Heat skillet over medium-high heat with 1 tablespoon avocado oil.
- Sauté chopped onion and jalapeño for 5 minutes or until onions are lightly golden.
- Stir in taco seasoning and refried beans. If it's really thick then add a little water and stir until the mixture reaches a creamy consistency. Remove from heat.
- Brush avocado oil on both sides of each tortilla shell. Split the shells between the 2 prepared baking sheets and bake for 5 minutes (there should be 4 shells on each sheet in a single layer; if you double or triple the recipe, you'll need to bake the shells in batches). Flip and bake for 3 more minutes, or until tortillas are toasted. Remove from oven.
- Spread the refried bean mixture on the tops of half of the baked tortilla shells. Place the remaining plain tortilla shells on top of the beans. Each one be tortilla shell, refried beans then tortilla shell.
- Layer the Taco Bell Sauce, shredded cheese, tomatoes, green onions and olives on the tops of the tortilla shells. You should end up with 4 total pizzas.
- Return the baking sheet full of layered pizzas to the oven for 5 minutes, or until the cheese is melted and golden. Depending on the vegan cheese you use, the melt time may vary. Remove from oven and cut each pizza into 4 wedges to serve.
Notes
- Swap yellow onion with purple onion for sharper taste.
- You can use enchilada sauce instead of Taco Bell Sauce, or your fav sauce for tacos.
- Swap refried pinto beans with cooked black beans.
- If you still want that "meat" texture then feel free to add some Walnut Taco Meat instead of or alongside with the refried beans.
- If you want a dairy-free sour cream option then use my Cashew Cream to dip/drizzle when serving.
- Vegan Avocado Crema also works as a delicious dipping sauce.
Nutrition
Calories: 547kcal, Carbohydrates: 58g, Protein: 11g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Sodium: 2101mg, Potassium: 234mg, Fiber: 9g, Sugar: 7g, Vitamin A: 601IU, Vitamin C: 23mg, Calcium: 175mg, Iron: 4mg
