Easy Mexican Pizza (Vegetarian)

This delicious and easy Mexican pizza is ready in just 15 minutes and is the ultimate fusion of pizza and tacos. Made with crispy mini tortilla wraps layered with enchilada mince, refried beans, and melted cheese, this homemade Mexican pizza is a slightly healthier and infinitely tastier alternative to the Taco Bell original.

This vegetarian Mexican pizza would be incredible paired with a creamy jalapeno sauce or a nacho cheese dip on the side. If you love copycat recipes, make sure you've also tried my Five Guys Cajun Fries - another reader favorite!

You might also love this one-pot vegetarian taco bowl, Mexican pinto beans, black bean burrito, or these sweet potato and black bean quesadillas.

Ingredient Notes

Here are a few notes on the ingredients used in this Mexican pizza recipe, plus some easy substitutions.

• Seasonings: Paprika, cumin, cayenne chili powder, garlic powder, dried oregano, salt, and pepper. You could use a pre-made taco seasoning mix instead, or reduce the cayenne for less heat.
  
• Enchilada sauce: Any store-bought enchilada sauce works perfectly here. If you can't find it, salsa or even passata makes a good substitute for a milder version.
  
• Tortilla wraps: I'd strongly recommend using mini tortilla wraps for this recipe - larger wraps tend to sag in the center and make it harder to eat like an actual pizza. White flour tortillas are my go-to, but corn tortillas could also work.
  
• Cheese: I used grated cheddar, but mozzarella or a spicy Monterey Jack would also be delicious.
  
• Refried beans: A layer of my homemade refried beans on the inside helps the whole thing stick together and adds a lovely depth of flavor. I say you can't have tortilla wraps without beans!
  
• Toppings: I topped my Mexican pizza with diced tomatoes, red onion, scallions, and sweetcorn. Jalapenos and crushed nacho chips are also an amazing combo! A dollop of sour cream, guacamole, and hot sauce would also be brilliant.

Variations

One of the best things about this Mexican tortilla pizza is how easy it is to customize. Other toppings that work well include: mushrooms, sliced peppers, meat-free "pepperoni", pulled jackfruit, sweetcorn, ground tofu crumbles, or a swirl of hot sauce.

Some non-vegetarian Mexican pizza recipes added a layer of seasoned ground beef between the tortilla wraps. You could include a vegetarian mince here if you like, but to be honest, I love the flavor and texture refried beans add!

How to Make This Mexican Pizza Recipe

Step 1: Prep the Filling & Toppings

Make your refried beans if you're making them yourself (highly recommend!). Otherwise, dice your toppings and grate your cheese, and get everything assembled around you so you can get the pizzas topped and ready while they're fresh!

Step 2: Crisp up the Tortillas

Lay your tortilla wraps on a baking tray and spray them with a little cooking oil. Place them in your preheated oven and bake for 4-6 minutes until they're turning a little golden and crispy (but not too crispy!).

This helps the tortillas hold their shape when loaded up with the filling and toppings, and gives them a crispier texture that more closely resembles a pizza base!

Step 3: Assemble Your Mexican Pizzas

Spread a tablespoon or two of refried beans over one of the crispy tortilla wraps, then a layer of the enchilada sauce, and top with some grated cheese. Place a second tortilla wrap on top, then spread over a spoonful of enchilada sauce, more cheese, and your toppings of choice.

Step 4: Bake

Bake your Mexican pizzas for 8-10 minutes until the cheese on top has melted. Cut the pizza into quarters and serve with any more fresh toppings of your choice - I save the scallions, chopped fresh cilantro, and dips for last!

Expert Tips

• Use small tortilla wraps: Mine were literally called "mini wraps"! They're much easier to pick up and eat like a pizza. Larger wraps tend to sag in the center, and the filling falls out.

• Crisp the wraps first: You don't need to do this, but frying the tortillas briefly before assembling helps prevent a soggy middle and adds extra flavor from the leftover enchilada sauce in the pan.

• Don't overfill: A tablespoon or two of each filling between the wraps is plenty. Too thick and the middle won't cook properly, and you won't be able to eat it like an actual pizza!

• Air fryer option: You can absolutely air fry these instead of baking. Layer up the pizza directly in the air fryer basket and cook for 5-10 minutes at 200°C | 395°F until crispy and the cheese has melted. Great if you're only making one.

What to Serve with Mexican Pizza

I think these Mexican pizzas are definitely elevated when served with a delicious dip! A few I'd highly recommend:

• Creamy jalapeno sauce
• Creamy salsa dressing
• Crispy Mexican potatoes with avocado crema
• Homemade guacamole
• A simple side salad

For another pizza recipe with a slightly different vibe, try my simple flatbread pizza!

Storage

These Mexican pizzas are best served hot and fresh from the oven. However, if you have leftovers:

• Refrigerator: Wrap in foil or store in an airtight container for 3-4 days. Reheat in the oven or air fryer for about 5 minutes until warmed through. You can eat them cold, too!
• Freezer: Wrap in foil or store in an airtight container for up to 3 months. Defrost fully in the refrigerator before reheating. Note that the texture of the wraps and filling may change slightly after freezing.

FAQs