Vegan Copycat Taco Bell Mexican Pizza

This plant-based Mexican Pizza is my homemade answer to all those Taco Bell cravings Layered with hearty vegan “beef” luscious refried beans melty dairy-free cheese and bubbling salsa between crispy tortillas it is a real crowd-pleaser for any night of the week The bright veggie toppings bring it all together for a dish that everyone gathers around the table for

When I first made my own version it was for a family movie night Not only did it disappear quickly but everyone started asking when we could make it again This pizza has since become our go-to comfort meal whenever we want something nostalgic but a little more nourishing

Ingredients

• Olive oil: gives the “beef” and tortillas a golden crust and richness Choose a cold-pressed or fruity variety for best flavor
• Onion and garlic: create a deep flavor base Choose firm onions and fresh garlic for sweetness
• Plant-based ground “beef”: adds meaty texture and protein Look for soy or pea protein types with simple ingredients
• Taco seasoning: provides Tex-Mex flavor Opt for blends with smoked paprika or chili powder for smokiness
• Tomato paste and water: help the “beef” mixture stay moist and flavorful Pick a tomato paste with no added sugar for pure tomato flavor
• Small flour or corn tortillas: give a crisp and sturdy base Use corn for gluten-free or flour for a chewy bite
• Vegan refried beans: form a creamy layer and add protein Choose low-sodium beans with a short ingredient list
• Salsa: brings bright acidity and a little spice Try to use a fresh chunky salsa for best results
• Shredded vegan cheese: makes the top bubbly and golden Go for one that melts nicely such as a mozzarella or cheddar style
• Tomato, green onions, and cilantro: add a burst of freshness Pick vine-ripened tomatoes and crisp green onions
• Black olives: offer a briny bite Check that the olives are pit-free and not overly salty
• Hot sauce: for an optional kick Choose your favorite mild or hot variety for extra heat

Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Prepare two baking sheets with parchment if you have it

Prepare the Vegan “Beef” Mixture:

Heat olive oil in a skillet over medium heat Add finely chopped onion and minced garlic Cook for about three minutes stirring often until they become translucent and fragrant This step builds complexity in the flavor base

Cook the Vegan “Beef”:

Add the plant-based ground to the skillet Sprinkle in the taco seasoning Add tomato paste too Cook stirring for at least four minutes until the crumbles brown and are well coated with spices Pour in a bit of water to help everything come together Taste and season with salt and black pepper Remove from the heat

Crisp the Tortillas:

Brush both sides of your tortillas lightly with olive oil Arrange them in a single layer on your prepared baking sheets Bake for four minutes Flip and bake for another four minutes until both sides are crisp and golden brown

Assemble the Pizzas:

Spread each of four tortillas with a thick layer of refried beans Top that with the warm vegan taco “beef” mixture Use a spatula to smooth it almost to the edge

Layer and Top:

Place the second tortilla on each stack Gently press down Spoon over salsa on top and sprinkle with a generous layer of vegan cheese Try to cover the whole top for maximum melt

Final Bake:

Return your pizzas to the oven Bake for six to eight minutes until the cheese is melted and bubbling and the tortillas are even crispier

Garnish and Serve:

Remove pizzas from the oven Scatter them with diced tomatoes sliced green onion black olive rings a sprinkle of cilantro if you like and hot sauce to taste Slice each into quarters and enjoy right away

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Once I discovered the melty power of shredded vegan cheese in this recipe it changed my Tex-Mex game forever Sometimes my kids even sneak extra olives on top and try to claim the corner with the most toppings

Storage Tips

Mexican Pizza leftovers keep well for up to three days in the fridge Place slices in an air-tight container Lay parchment or wax paper between layers to keep the tortillas crisp To reheat use a toaster oven or skillet instead of the microwave This restores crispiness If making ahead for a party assemble all the layers except the second bake keep chilled and bake just before serving

Ingredient Substitutions

Crispy corn tortillas create a gluten free base easily found at most grocery stores If you have no vegan ground meat try lentils or sautéed mushrooms as a filling substitute No refried beans on hand Puree some black beans with a splash of salsa for a creamy swap

Serving Suggestions

Serve these pizzas with sides of simple guacamole and quick pickled onions Top each quarter with a dollop of dairy free sour cream for classic flair These pair perfectly with a tangy margarita or a cold Mexican lager

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Enjoy every bite while it’s piping hot and bubbly for the best Tex-Mex comfort Let everyone customize their own toppings for a festive experience

Recipe FAQ

→ How can I make the pizza gluten-free?

Use gluten-free tortillas and ensure your refried beans are certified gluten-free. This swap makes the dish suitable for gluten sensitivities.

→ What’s a good substitute for vegan “beef”?

Try lentils, sautéed mushrooms, or crumbled tofu seasoned with taco spices as hearty alternatives for the “beef” layer.

→ Can I prepare the layers ahead of time?

Yes, the vegan “beef” mixture and refried beans can be cooked and refrigerated separately for up to 2 days before assembly.

→ Which toppings add extra flavor?

Sliced jalapeños, avocado, or pickled onions give added zest. Fresh cilantro brightens the overall taste and look.

→ What’s the best way to crisp the tortillas?

Brush with olive oil and bake until golden on both sides for the perfect crunchy texture before layering fillings.

→ Can I use corn tortillas instead of flour?

Corn tortillas work well for a classic touch and a gluten-free option. Bake them until crisp, as described in the instructions.