Description
A copycat vegetarian version of the Taco Bell Mexican Pizza recipe that is baked instead of fried, making it a healthier and crunchier alternative to the original.
Ingredients
Scale
- 8 flour tortillas
- Avocado oil for brushing
- 15 ounces organic pinto refried beans salsa style
- 1 1/2 tbsp taco seasoning
- 1/4 cup water
- 1/2 cup white onion, chopped
- 2 tomatoes, chopped
- 1 jalapeno, deseeded and chopped
- 2 stalks scallions, chopped
- 2 cups shredded cheese
- Few spoonfuls salsa or taco bell sauce
Instructions
- Bake Tortillas: Preheat oven to 400 degrees, line a tray with foil, brush tortillas with avocado oil, prick them with a fork, and bake for 11 minutes, flipping halfway.
- Flavor Beans and Chop Veggies: Heat refried beans in a pot over medium heat, stir in water, taco seasoning, and chopped onion; chop tomatoes, scallions, and jalapenos.
- Assemble and Final Bake: Layer the first tortilla, refried beans, and salsa; add the second tortilla, more salsa, scallions, tomatoes, jalapenos, and cheese; bake at 400 degrees for about 5 minutes.
Notes
For a gluten-free option, use gluten-free or corn tortillas. For a vegan version, use non-dairy cheese and vegan tortillas. To increase spice, add green chilies or cayenne pepper to the beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pizza
- Calories: 495 kcal
- Sugar: 7 g
- Sodium: 1473 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: copycat, Taco Bell, Mexican Pizza, vegetarian, baked, easy dinner, Mexican cuisine