Description

This Vegan Copycat Taco Bell Mexican Pizza recreates the iconic fast-food favorite using plant-based ingredients for a delicious and cruelty-free meal. Featuring a crispy double tortilla base layered with vegan refried beans, seasoned plant-based ground beef, salsa, and melted vegan cheese, it’s topped with fresh tomatoes, green onions, olives, cilantro, and a splash of hot sauce. Perfect for a quick, satisfying, and flavorful dinner that everyone will love.

Ingredients

Scale

For the Vegan Beef Mixture

1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
9 ounces plant-based ground beef alternative (soy or pea protein-based)
2 teaspoons taco seasoning
1 tablespoon tomato paste
2 tablespoons water
Salt and pepper, to taste

For the Tortillas and Assembly

8 small (6-inch) flour or corn tortillas
14 ounces vegan refried beans
1 cup salsa, mild or medium
1 1/2 cups shredded vegan cheese
Olive oil for brushing

For the Garnish

1 medium tomato, diced
2 green onions, sliced
1/4 cup sliced black olives
1/4 cup chopped fresh cilantro (optional)
Hot sauce, to taste

Instructions

Oven Preparation: Preheat your oven to 400°F to ensure it’s ready for baking the tortillas and melting the cheese later.
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely diced onion and minced garlic, sautéing for 2 to 3 minutes until they become soft and fragrant.
Cook Vegan Beef Mixture: Add the plant-based ground beef alternative, taco seasoning, and tomato paste to the skillet. Cook the mixture, stirring frequently, for 4 to 5 minutes until it is nicely browned. Then add 2 tablespoons of water to loosen the texture and season with salt and pepper to taste. Remove from heat.
Crisp Tortillas: Lightly brush both sides of all the tortillas with olive oil. Place them on baking sheets and bake in the preheated oven for 4 to 5 minutes on each side, or until they turn golden and crisp.
Layer Beans and Beef: On four of the crisp tortillas, spread a generous layer of vegan refried beans. Evenly distribute the prepared vegan beef mixture over the beans.
Assemble Pizzas: Place the remaining four crisp tortillas on top of the layered tortillas. Spread salsa over each top tortilla and then sprinkle with shredded vegan cheese.
Melt Cheese: Return the assembled pizzas to the oven. Bake for 6 to 8 minutes until the vegan cheese has melted and is bubbling.
Garnish and Serve: Remove the pizzas from the oven and scatter diced tomatoes, sliced green onions, black olives, and chopped cilantro on top. Drizzle with hot sauce according to your spice preference.
Portion: Slice each Mexican pizza into quarters and serve immediately while hot for the best experience.

Notes

You can use either flour or corn tortillas based on your preference or dietary needs.
Adjust the amount of hot sauce and taco seasoning to control the spice level.
Fresh cilantro is optional but adds a bright flavor contrast.
To save time, prepare the vegan beef mixture ahead and reheat before assembling.
This recipe can be modified to gluten-free by choosing gluten-free tortillas and checking brand labels for seasoning blends.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Keywords: vegan Mexican pizza, Taco Bell copycat, plant-based taco recipe, vegan comfort food, easy vegan dinner, vegan Mexican food