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a mexican pizza on a chopping board topped with guacamole and fresh herbs

Easy Mexican Pizza (Vegetarian)

Author: By The Forkful
463kcal
5 from 1 vote
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
This Mexican pizza recipe is a fun way to combine two great foods: pizza and Mexican food! Refried beans and enchilada sauce are sandwiched in tortilla wraps, then topped with cheese and vegetables and baked.
Servings 2 pizzas
Course Lunch, Main Meals, Quick and Easy
Cuisine Mexican

Ingredients

  • 4 small tortilla wraps
  • 1 cup enchilada sauce
  • 1 cup refried beans
  • ½ cup shredded mozzarella cheese
  • 1 tomato diced
  • ½ red onion diced
  • 2 scallions finely sliced
  • ½ cup sweetcorn
  • ¼ cup cilantro diced
  • ½ cup guacamole to serve
  • 2 tablespoon hot sauce

Method

  1. Preheat your oven to 355°F (180°C) and line a baking tray with baking paper.
  2. Cook the refried beans if you're making yours from scratch, or warm up your store-bought refried beans if using.
    1 cup refried beans
  3. Prepare the remaining vegetables (dice the tomatoes, slice the scallions, etc).
  4. Add the tortilla wraps to your baking tray and spray with cooking oil, then bake for 4-6 minutes until the wraps are just turning golden and crispy.
    4 small tortilla wraps
  5. Top two of the wraps with a layer of refried beans, followed by a thin layer of the enchilada sauce.
    1 cup enchilada sauce, 1 cup refried beans
  6. Top the wraps with the remaining tortillas, then add another layer of enchilada sauce, shredded cheese, diced tomatoes, red onion, and sweetcorn.
    ½ cup shredded mozzarella cheese, 1 tomato, ½ red onion, ½ cup sweetcorn
  7. Bake the Mexican pizzas for 8-10 minutes until the edges of the tortillas are crispy, and the cheese has melted.
  8. Top the pizzas with the scallions, cilantro, guacamole, and hot sauce. Cut into quarters and serve immediately while hot!
    2 scallions, ¼ cup cilantro, ½ cup guacamole, 2 tablespoon hot sauce

Nutrition

Serving1gCalories463kcalCarbohydrates57gProtein19gFat19gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.01gCholesterol22mgSodium2487mgPotassium708mgFiber15gSugar18gVitamin A2037IUVitamin C34mgCalcium257mgIron4mg

Notes

I would strongly recommend using small tortilla wraps (mine were literally called mini wraps!) for this recipe so that you can comfortably pick up a slice of your Mexican pizza without the filling spilling out everywhere.
These Mexican pizzas are best served hot and fresh from the oven. However, if you have leftovers, simply wrap the pizzas in foil or store in an airtight container for 3-4 days.
You could eat your leftover Mexican pizza cold, or you could reheat it in the oven or air fryer for 5 minutes until it has warmed through.

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