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Vegan Mexican Pizza (Taco Bell copycat)

Taco Bell no longer carries this item, but that doesn't you can't have the best vegan Mexican Pizza right in the comfort of your home.
Course Main Course
Cuisine American
Keyword vegan main course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories 379kcal
Author LarishaBernard


  • 1 sweet onion, diced
  • 8 cloves garlic, minced
  • 1 tbsp olive oil (or sub vegetable stock)
  • 12-14 oz frozen vegan meatless crumbles (see post for plant based sub ideas)
  • 1 tbsp taco seasoning, divided
  • 8-12 6in flour tortillas shells (see post if GF)
  • 15 oz can refried beans *Make sure they are vegan friendly
  • 1/2 cup red enchilada sauce (store bought or click link for homemade)
  • 1/4 cup vegan cheddar cheese
  • 1/4 cup vegan Mozzarella cheese
  • 2 roma tomatoes, diced
  • additional toppings (see post for ideas)
  • cooking spray


  • Preheat oven to 350 degrees F.
  • Chop onions and garlic.
  • Add oil to a skillet over medium low heat.
  • Saute onions for 2-3 minutes or until softened.
  • Add garlic and half of the taco seasoning. Stir together and cook for 1 minutes.
  • Add meatless crumbles and sprinkle remaining taco seasoning over top and stir. Cook for 4-5 minutes (or according to package instructions if longer than this). Remove from heat.
  • Spray both sides of the tortillas with cooking spray.
  • In another skillet, heat over medium, and add a tortilla and cook until golden brown. Flip and cook the other side.
    *Tips: You can be doing this while sauting the meatless crumbles mixture so they are ready at the same time.
    The skillet will continue to heat the long it's going, so the first tortilla will take the longest to get golden brown and the remaining ones will cook much faster so pay attention to avoid burning.
  • Heat refried beans.
  • On one tortilla spread 1/6th the amount of refried beans each tortilla.
  • On top of the beans, add 1/6th the amount of the meatless crumbles mixture.
  • Add another tortilla on top.
  • Repeat this with any more pizzas you are making or place the beans and meat mixture in the fridge for later pizzas once cooled.
  • Add 2 tablespoons of the enchilada sauce on the top tortilla.
  • Add a tablespoon or 2 of each vegan cheddar and mozzarella on top.
  • Bake for 7-10 minutes or until cheese have melted and everything is heated throughout.
  • Remove from oven. Top with diced tomatoes and any other optional toppings.
  • Cut into slices and enjoy.


*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
***This recipe will make 4-6 pizzas depending on how much mixture you use. 


Serving: 1pizza | Calories: 379kcal | Carbohydrates: 52g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Sodium: 1323mg | Potassium: 330mg | Fiber: 8g | Sugar: 10g | Vitamin A: 406IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 6mg