Vegan Gluten Free Mexican Pizza Inspired by Taco Bell
Indulge in a plant-based twist on a nostalgic favorite with this Vegan Gluten-Free Mexican Pizza inspired by Taco Bell! This recipe transforms classic fast-food flavors into a wholesome, allergen-friendly delight. Layered with crispy gluten-free tortillas, spiced-up refried black beans, tangy salsa, and melty vegan cheese, each bite is bursting with Mexican-inspired goodness. Garnished with fresh toppings like diced tomatoes, red onion, cilantro, and optional jalapeños for a zesty kick, this vegan Mexican pizza is as colorful as it is delicious. Ready in just 30 minutes, it’s perfect for a quick dinner or a fun party dish, and it's served with creamy avocado or guacamole for the ultimate finishing touch. Whether you're gluten-free, vegan, or simply craving bold and comforting flavors, this recipe promises to satisfy.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1.5 cups Refried black beans (vegan)
- 2 teaspoons Vegan taco seasoning
- 1 cup Vegan cheese shreds
- 0.5 cup Salsa
- 1 piece Tomato, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 piece Jalapeño, sliced (optional)
- 1 cup Avocado or guacamole
- 2 tablespoons Cooking oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat the refried black beans in a small saucepan over medium heat. Stir in the vegan taco seasoning to infuse the beans with spice. Remove from heat and set aside.
Heat a skillet over medium heat and add 1 tablespoon of cooking oil. Toast each gluten-free tortilla in the skillet for about 1-2 minutes per side or until crispy and golden. Repeat with the remaining tortillas.
Place two toasted tortillas on the prepared baking sheet. Spread an even layer of seasoned refried beans over each tortilla, using about 3/4 cup of beans for each.
Top the bean-layered tortillas with the remaining two toasted tortillas to form a 'pizza'.
Spread a thin layer of salsa on top of each 'pizza', then sprinkle vegan cheese shreds generously over the salsa.
Bake the pizzas in the preheated oven for 8-10 minutes, or until the vegan cheese is melted and bubbly.
Remove the pizzas from the oven. Garnish with diced tomato, chopped red onion, cilantro, and sliced jalapeño (if using).
Slice each pizza into quarters and serve with avocado or a dollop of guacamole on the side.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 18.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2062 mg | 159% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3213 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
