May 21, 2026
URL: https://www.conagrabrands.ca/en/brands/gardein/recipes/plant-based-mexican-pizzas-35691
- Prep Time Minutes: 20
- Total Time Minutes: 50
- Number of Ingredients: 9
- Servings: 5
Ingredients
- 10 flour tortillas (18 cm)
- PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
- 1 pkg (390 g) Gardein® Plant-Based Ground Be'f
- 1 pkg (35 g) sodium-reduced taco seasoning mix
- 1 can (540 mL) refried beans
- 1/2 cup (125 mL) Frontera® Red Chile Enchilada Sauce
- 2-1/2 cups (280 g) vegan cheese, shredded
- 1/2 cup (122 g) quartered cherry tomatoes
- 2 scallions, chopped
Directions
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Step one
Preheat oven to 200°F (100°C).
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Step two
Warm a large nonstick skillet over medium heat. Lightly coat both sides of a tortilla with PAM® spray and add to skillet. Toast, turning once, for 90 seconds or until crispy. Transfer to baking sheet in oven to keep warm. Repeat with remaining tortillas and more avocado oil spray.
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Step three
To the skillet, add ground be’f, taco seasoning and 1-1/4 cups (310 mL) water. Cook, stirring occasionally, for 10 minutes or until be'f has started to brown.
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Step four
To medium microwave-safe bowl, add refried beans. Microwave on HIGH, stirring halfway through, for 1 minute to soften.
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Step five
Remove tortillas from oven. Increase oven temperature to 400°F (200°C).
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Step six
On 2 cool baking sheets, arrange 5 tortillas. Spread each with 1/2 cup (125 mL) refried beans and top with 1/2 cup (125 mL) be'f mixture. Top with remaining tortillas. Top each stack with 2 tbsp (30 mL) enchilada sauce and 1/2 cup (56 g) cheese.
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Step seven
Bake in batches for 5 to 10 minutes or until cheese has melted. Top with tomatoes and scallions. Slice pizzas into quarters and serve.
Tips
For a gluten-free option, try using Udi® Gluten Free Thin & Crispy Pizza Crusts. Prepare like a traditional pizza, layering refried beans, be’f mixture, enchilada sauce and cheese.