VEGAN MEXICAN PIZZA
When you combine Mexican flavors with Italian pizza dough magic happens. The amount of toppings works well for 3 12" pizzas (~12.5 oz dough per pizza).
Provided by Eva
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 550 ºF (or as hot as your oven goes) or a full hour to fully saturate the oven with heat, with the rack positioned one level above the middle. If using a pizza stone, make sure that's in the oven as it preheats.
- Stretch out the pizza, 12.5 oz of dough makes one ~12" pizza.
- Place dough on baking sheet if using, or prepared pizza peel if baking on a stone.
- Spread the crushed tomatoes or salsa on the dough. Spread the refried beans over the tomatoes, don't worry about them mixing together. Then, sprinkle on the cheese. Add the diced red onion, the white part of the scallions, and jalapeños if using.
- Bake for 8-12 minutes, keeping a close eye on it at the end.* You can turn to broil for the last 1-2 minutes if you want additional melting and browning.
- When the cheese is melted and the crust is a golden brown, remove the pizza from the oven and top with crushed corn tortillas, diced tomato, diced avocado, the green part of the scallions, and cilantro. Slice into 6 or 8 slices, and serve with hot sauce to serve (optional).
- Repeat with additional pizza dough and remaining toppings!
VEGAN, GLUTEN-FREE MEXICAN PIZZA (INSPIRED BY TACO BELL)
It doesn't taste exactly like Taco Bell, but I'm sure it's better for you, and no animals were harmed.
Provided by Prose
Categories Beans
Time 17m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Sautee onion in oil. Add beans and taco seasoning. Heat through.
- Spread mixture evenly on 5 tortillas. Top with other 5 tortillas.
- Spread with enchilada sauce. Sprinkle tomatoes, then cheese, then olives, then green onions on top, dividing evenly between all five "pizzas.".
- Broil in oven for 1-2 minutes or until "cheese" is melted.
- Cut each "pizza" into four sections with pizza cutter.
Nutrition Facts : Calories 224.6, Fat 4.9, SaturatedFat 0.9, Cholesterol 6.8, Sodium 468.4, Carbohydrate 39.1, Fiber 8.6, Sugar 2.1, Protein 8
VEGAN MEXICAN PIZZA (TACO BELL COPYCAT)
Taco Bell no longer carries this item, but that doesn't you can't have the best vegan Mexican Pizza right in the comfort of your home.
Provided by LarishaBernard
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Chop onions and garlic.
- Add oil to a skillet over medium low heat.
- Saute onions for 2-3 minutes or until softened.
- Add garlic and half of the taco seasoning. Stir together and cook for 1 minutes.
- Add meatless crumbles and sprinkle remaining taco seasoning over top and stir. Cook for 4-5 minutes (or according to package instructions if longer than this). Remove from heat.
- Spray both sides of the tortillas with cooking spray.
- In another skillet, heat over medium, and add a tortilla and cook until golden brown. Flip and cook the other side. *Tips: You can be doing this while sauting the meatless crumbles mixture so they are ready at the same time. The skillet will continue to heat the long it's going, so the first tortilla will take the longest to get golden brown and the remaining ones will cook much faster so pay attention to avoid burning.
- Heat refried beans.
- On one tortilla spread 1/6th the amount of refried beans each tortilla.
- On top of the beans, add 1/6th the amount of the meatless crumbles mixture.
- Add another tortilla on top.
- Repeat this with any more pizzas you are making or place the beans and meat mixture in the fridge for later pizzas once cooled.
- Add 2 tablespoons of the enchilada sauce on the top tortilla.
- Add a tablespoon or 2 of each vegan cheddar and mozzarella on top.
- Bake for 7-10 minutes or until cheese have melted and everything is heated throughout.
- Remove from oven. Top with diced tomatoes and any other optional toppings.
- Cut into slices and enjoy.
Nutrition Facts : ServingSize 1 pizza, Calories 379 kcal, Carbohydrate 52 g, Protein 19 g, Fat 10 g, SaturatedFat 2 g, Sodium 1323 mg, Fiber 8 g, Sugar 10 g
GLUTEN FREE MEXICAN LASAGNA
I made this last night from what we had on hand and it was so good I decided to record the recipe before I forgot what went into it! Inspired by some Mexican Ricotta I had on hand. This recipe is easily substitutable for what you have on hand, and easy to make vegetarian. Note: prep time includes time to roast peppers.
Provided by GirlyJu
Categories Mexican
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350.
- In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste.
- In mixer, combine ricotta, egg and verde sauce until smooth.
- In glass casserole dish create three layers:.
- First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese.
- Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese.
- Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix.
- Top with jalepenos or cilantro (optional).
- Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes.
- Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.
Nutrition Facts : Calories 609.6, Fat 38.3, SaturatedFat 20.8, Cholesterol 191.2, Sodium 1694.4, Carbohydrate 27.6, Fiber 5.8, Sugar 7.9, Protein 42
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- In a pan slightly larger than your tortillas, place the oil and heat on medium until hot. Add the tortilla and brown on each side (they should also puff up) and transfer to a plate.
- Sauté the ground beef with taco seasoning until browned and cooked through. You can use the refried beans as is, but I added salsa and some hot sauce so if using, add those and mix well.
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