Ingredients
Equipment
Method
Sauté the Onions
- Preheat your oven to 400°F (200°C). Heat a large skillet to medium heat and add the olive oil. Once the oil is hot and shimmering, add the diced onions. Stir them around as they cook for 2-3 minutes until they soften and become wonderfully fragrant.
Cook the Vegan "Meat"
- Now, add the vegan "meat" crumbles to the pan along with the taco seasoning. Let the crumbles cook for 5 minutes, stirring them occasionally, until they are heated through and slightly browned.
Crisp the Tortillas
- Meanwhile, toast the flour tortillas. Place them in a dry skillet over medium heat for a minute or two on each side, until they are lightly browned and crispy. Alternatively, you can crisp them up beautifully in an air fryer at 350°F (175°C) for 2-3 minutes per side.
Prepare the Avocado & Bean Base
- In a small bowl, mash the ripe avocados and season with a pinch of salt and pepper. Spoon the vegan refried beans into a microwave-safe bowl and warm them up for 30 seconds. This makes them much more spreadable. Arrange half of the tortillas on sheet pans. Spread a thin layer of seasoned mashed avocado over each tortilla, then an even layer of the warm beans all the way to the edges of each tortilla.
Add the Vegan Meat and Sauce
- Next, spread about 1/3 cup of the cooked vegan meat mixture onto each tortilla, over the bean layer. Drizzle some red enchilada sauce on top of the meat and then generously spread vegan shredded cheese over the sauce.
Top with Cheese
- Place another tortilla on top of each layered pizza. Then, spread about 1 tablespoon of enchilada sauce on top of the second tortilla. Be mindful not to add too much sauce here, as it can make the tortillas messy and soggy. Finally, add a heaping amount of vegan shredded cheese on top of each one, ready for baking.
Bake the Pizzas
- Bake the Mexican pizzas for 8-10 minutes in your preheated oven until the cheese is mostly melted and bubbly. If you find your vegan cheese is not melting as well as you would like, which can sometimes happen, mist them with a small amount of water. Then, cover the sheet pans with foil and bake the pizzas for a few more minutes until the cheese is perfectly gooey.
Add Fresh Toppings and Serve
- While the Mexican pizzas are baking, take the opportunity to prepare all your fresh veggie toppings like cilantro, jalapeños, and roma tomatoes. Once done, carefully remove them from the oven and let them cool for 2-3 minutes. This brief cooling period helps everything set. Finally, add your desired toppings, cut them into slices, and enjoy your delicious creation!
Notes
For the best results, always pre-toast your tortillas to prevent sogginess, and don't overload with sauce. If your vegan cheese isn't melting well, mist it with water and cover with foil during baking. Serve with fresh cilantro, lime, and a dollop of vegan sour cream or guacamole for extra richness. Nutrition information is estimated based on common ingredients and serving sizes and may vary.