Prep 15 mins
Cook 10 mins
I always thought that Mexican pizzas sounded really cool and fun to make but always got discouraged at the lack of vegetarian options, since I think a lot of the commercial non-meat ground beef substitutes usually have a soapy taste plus tend to be expensive. Feel free to use homemade refried beans, I prefer the convenience of canned and many brands make vegetarian/vegan varieties. I use ID #389616, All Purpose Mexican Seasoning, feel free to use a commercial type or another mix.
- 4 eight-inch flour tortillas (preferably whole wheat)
- 1 (16 ounce) can vegetarian refried beans (black or pinto)
- 4 teaspoons taco seasoning (to taste, ID #389616)
- 1⁄2 cup monterey jack cheese, shredded
- 1⁄2 cup cheddar cheese, shredded
- 1 tomatoes, finely diced
- 1 small onion, finely diced (1/4 cup prechopped)
- 2 cups romaine lettuce, shreds
- sour cream
- your favorite salsa
- Place 4 eight-inch tortillas onto an ungreased cookie sheet. Spread the refried beans across each tortilla and season with the taco seasoning/Mexican spices. Leave about 1/2" of space around the edges like putting sauce on a regular pizza.
- Bake at 400F for 10 minutes. While they're baking, mix up the cheeses (or measure out 1 cup premade cheddarjack blend) in a small bowl, and the veggies in another.
- When the tortillas are done baking, top each one with 1/4 cup cheese, and equal amounts of the veggie mix and serve immediately.