Vegetarian Mexican Pizza
My vegetarian Mexican Pizza inspired by Taco Bell is such a treat and you’d never guess it’s healthy! It’s low in calories, made with wholesome ingredients, and ready in less than 30 minutes. My version of this classic dish lets me enjoy all the delicious flavors I love without any of the guilt.
Servings: 1 serving
Calories: 370kcal
Ingredients
- ⅓ cup refried black beans
- 1 tsp taco seasoning more to taste
- ¼ cup mexican 4 cheese blend
- 1 whole wheat or sprouted wheat tortilla 100-120 calories, with at least 5g fiber
- ⅛ cup red onion diced
- 1 roma tomato seeded and diced
- ½ red (or orange/yellow) bell pepper diced
- 2 tbsp Salsa
- 2 tbsp Guacamole
Instructions
- Crisp up the whole wheat tortilla in either a toaster oven or a regular oven at 350 degrees for 10 minutes (or until it's crispy like a chip).
- Heat up your beans in a small pot on low heat, and stir in the taco seasoning.
- Spread the beans on the tortilla, and then top with veggies.
- Top the pizza with cheese. Heat in a toaster oven (on medium low) or under a broiler (on high for 2-3 minutes) until the cheese has melted.
- Top with salsa and guac, and enjoy!
Notes
- My #1 Secret Tip for making my vegetarian Mexican pizza Taco Bell inspired is to get the tortilla super crispy before adding any toppings. I learned this the hard way after my first attempt left me with a soggy base that just couldn’t hold up to all the delicious layers. Now, I make sure to crisp the tortillas until they’re golden and almost chip-like. Whether I use the toaster oven on a level 3 setting or bake them in the oven at 350°F, this little trick makes all the difference. It gives the pizza that satisfying crunch and keeps it tasting just as amazing as the original!
- I love eating these pizzas fresh out of the oven. If they cool down, I just pop them back in at 350°F for 2-3 minutes to reheat.
- This recipe makes one serving, but it’s super easy to double or triple. I just increase the ingredients to match the number of pizzas I want to make!
- Making my own taco seasoning is a game-changer. It’s cheaper and way more flavorful than anything store-bought.
- I always bake these pizzas one at a time to keep the tortillas crispy and the veggies evenly heated. Baking too many at once can make the bottoms soggy.
- To keep leftover tortillas soft and pliable, I wrap them in a damp paper towel before storing. It works perfectly every time!
Nutrition
Serving: 1pizza | Calories: 370kcal | Carbohydrates: 42.2g | Protein: 16.3g | Fat: 14.6g | Sodium: 900mg | Fiber: 10.4g | Sugar: 7.5g