Vegan Mexican Pizza

Melissa Altman-Traub MS, RDN, LDN

5 from 3 votes

Try this easy melty vegan version of a Mexican pizza for a healthy meal or snack!

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Prep Time 4

Cook Time 12

Total Time 16

Servings: 1

Course: Main Course, Snack

Cuisine: Mexican, Tex-Mex

Calories: 364

Ingredients Equipment Method Nutrition Notes

Ingredients

½ teaspoon neutral oil or light olive oil
1 large white button mushroom,chopped in small pieces
1 tablespoon fresh white onion, minced
2 corn tortillas (6 inches)
dash salt
dash black pepper
⅛ teaspoon cumin
⅛ teaspoon garlic powder
¼ cup vegetarian refried beans
3 tablespoons marinara sauce, divided
3 tablespoons shredded vegan cheddar cheese, divided
6 inch piece green onion
2 sliced black olives
1 teaspoon fresh cilantro (optional)

Equipment

Small frying pan
Cookie sheet

Method

Set oven on 400°F convection (if available). Spray the cookie sheet with non-stick spray or put parchment paper on it.
Heat the oil in a small nonstick skillet over a medium flame. Add the mushrooms, onion, cumin, garlic powder, salt, and black pepper. Stir and cook for about 5 minutes until soft. Add the refried beans and heat for a few more minutes.
Place one corn tortilla on a cookie sheet. Spread the bean, mushroom, and onion mixture evenly on it. Top with 2 tablespoons of marinara sauce and 1 tablespoon of vegan cheese. Place the other corn tortilla on top. Spread a tablespoon of marinara sauce evenly on top. Sprinkle with 2 tablespoons of vegan cheddar cheese. Add the sliced green onions and black onions on top.
Bake for 14 - 16 minutes until the cheese is hot and melted.

Nutrition

Calories: 364kcalCarbohydrates: 50gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1533mgPotassium: 520mgFiber: 11gSugar: 6gVitamin A: 1005IUVitamin C: 18mgCalcium: 160mgIron: 4mg

Notes

The nutrition estimate is from Spoonacular, which is based mainly on USDA data.

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