Plant-Based Mexican Pizzas
Minutes Prep time: 35
Minutes Total time: 25
Servings: 5
Difficulty: Intermediate
Minutes Prep time: 35
Minutes Total time: 25
Servings: 5
Difficulty: Intermediate
10 flour tortillas (8 inch)
PAM® Avocado Oil No-Stick Cooking Spray
1 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
2 pkgs (1.25 oz each) 30% less sodium taco seasoning mix
1-1/4 cups water
1 can (16 oz each) Rosarita® Organic Traditional Refried Beans
2-1/2 cups shredded Colby Jack cheese or Colby Jack style shreds vegan cheese alternative
1/2 cup enchilada sauce
1/2 cup cherry tomatoes, quartered
1 green onion, chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 194 mg | 19% |
Carbohydrate | 82 g | 27% |
Cholesterol | 0 | |
Total Fat | 22 g | 34% |
Iron | 5 mg | 30% |
Calories | 613 kcal | 31% |
Sodium | 2419 mg | 101% |
Protein | 14 g | 28% |
Saturated Fat | 7 g | 35% |
Sugars | 10 g | 1% |
Vitamin C | 4 mg | 7% |
Preheat oven to 200°F. Warm a large non-stick skillet over medium heat. Lightly coat both sides of a tortilla with avocado oil spray and cook in the pan until crispy, about 45 seconds on each side. Place on a baking sheet in oven to keep warm. Repeat for remaining tortillas,
Pour ground be'f, taco seasoning, and water into the skillet. Cook until be'f begin to brown, about 10 minutes. Pour beans in a microwave-safe bowl and microwave for 1 minute to soften for spreading.
Assembling plant-based pizzas: Remove tortillas from oven. Increase oven temperature to 400°F. On a cool baking sheet, place a tortilla, spread 1/2 cup of beans and top with 1/2 cup of be'f. Stack an additional tortilla and top with 2 tablespoons of enchilada sauce, and 1/2 cup of cheese. Repeat for the rest of the ingredients.
Bake in batches for 5 to 10 minutes, until cheese is melted. Top with tomatoes and green onions. Slice pizzas in to quarters and serve.
Plant-Based Mexican Pizzas