Mexican Pizza


Mexican Pizza

Who doesn't like pizza night? This is the perfect dish when you can’t decide and the best pizza recipe that is a crowd favorite. Below is the recipe for your Mexican Pizza and everything you need to know. These homemade Mexican Pizzas are delicious and one of those meals that everyone can agree on.
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 Pizzas


15-minute refried beans

  • 1 tsp olive oil
  • 1 medium yellow onion, chopped
  • 3 15-ounce (425g) cans pinto beans, rinsed and drained
  • 2 tbsp liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • 2 tsp ground cumin
  • 2 tsp ancho chile powder
  • 1½ tsp ground coriander
  • ¾ tsp smoked paprika
  • ½ cup (120ml) low-sodium vegetable broth
  • 3 tbsp canned diced green chiles
  • 2 tbsp lime juice
  • salt and black pepper to taste


  • 4 flour tortillas (use rice flour or corn tortillas to make them gluten-free; if using corn tortillas, use 2 per person)
  • Pepperjack Cheese Sauce
  • 1 cup (170g) chopped fresh tomatoes
  • ½ cup (55g) sliced pitted black olives optional


  • Preheat the oven to 400°F/200°C. Line one or two baking sheets with aluminum foil or silicone baking mats. Set aside.

To make the refried beans:

  • Heat the olive oil in a large shallow saucepan over medium heat. Add the onion and sauté until just translucent, 3 to 4 minutes. Add the beans, liquid aminos, cumin, chile powder, coriander, paprika, and broth. Cook for about 5 minutes, until heated through and about half of the liquid has been absorbed.
  • Add the green chiles and lime juice and remove from the heat. Transfer to a food processor and pulse until the beans are mostly smooth with some chunks. Add salt and pepper.

To make the pizzas:

  • Spread out the tortillas on the baking sheets. Spread refried beans generously over each one. Drizzle the cheese sauce over the beans and sprinkle the chopped tomatoes and olives (if using) over each pizza. Bake for 10 minutes, or until the tortillas are crispy.
  • Top the pizzas with your additional toppings and serve immediately. Leftover beans can be kept in an airtight container in the fridge for 5 to 6 days or frozen for up to 2 months. When reheating, you may need to add a few tablespoons of broth or water to thin them out again.


Optional toppings: sliced avocado, chopped or shredded greens of your choice, chopped green onions, Pickled Red Cabbage & Onion Relish
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