Vegan Mexican Tortilla Pizzas Food
VEGAN MEXICAN PIZZA
Vegan Mexican Pizza loaded with all of the toppings is healthier (and more delicious!) than its fast food cousin.
Provided by Becky Striepe
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F.
- Arrange 4 of the tortillas on an ungreased baking sheet, and spread each one with a generous amount of the refried beans*. Spread about a tablespoon of enchilada sauce on top of the beans, then top with a tablespoon of vegan cheese.
- Top with a second tortilla, pressing gently to flatten to the top of the pizza**. Spread 1-2 tablespoons of enchilada sauce onto the second tortilla. Sprinkle the tops with the tomato and olives, then cover the top of each Mexican pizza in another 1/4 cup of cheese.
- Bake for 25-30 minutes, until the cheese is melted and the tortillas get crispy on the edges. Use a pizza cutter to gently slice into quarters, then serve topped with the green onion and a side of avocado slices.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
VEGAN MEXICAN TORTILLA PIZZAS
Very quick, very cheap and VERY delicious! I have only tried these with flour tortillas but I am curious to see if pita bread would work as well. This recipe is very versatile, add your favorite veggies, or even make it a meat and cheese lovers dish with chorizo, mexican shredded cheese or sour cream!
Provided by EmilyStrikesAgain
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Place tortillas on baking sheet(s).
- Bake for 3-4 minutes until crisp.
- Spread beans evenly over tortillas. Spread taco sauce evenly over beans. Top with ingredients of your choosing.
- Bake for 7-8 minutes. Top with any additional ingredients (cheese, sour cream, etc.). Cut into wedges and serve.
Nutrition Facts : Calories 438.4, Fat 8.7, SaturatedFat 2.3, Cholesterol 12.1, Sodium 1269.5, Carbohydrate 73.9, Fiber 12.2, Sugar 6.6, Protein 16.6
MEXICAN TORTILLA PIZZA
Provided by Ellie Krieger
Categories appetizer
Time 20m
Yield 2 as a main course or 8 as an appetizer
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
- Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
- Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.
Nutrition Facts : Calories 262 calorie, Fat 4.6 grams, SaturatedFat 0.4 grams, Sodium 157 milligrams, Carbohydrate 48 grams, Fiber 3 grams, Protein 7 grams
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
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