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Mexican Pizza

Mexican Pizzas

Mexican Pizza. Tostada double stack. Whatever you call it, it's freakin' delicous, and easy with storebought beans & enchilada sauce!
Course Main Course
Cuisine Mexican American Fusion
Keyword corn tortillas, enchilada sauce, pinto beans, refried beans, taco, taco meat, tortillas, vegan cheese
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4
Calories 648kcal


  • 16 Corn Tortillas
  • 2 Cups Enchilada Sauce
  • Cups Refried Beans
  • 2 Tablespoons Olive Oil
  • ½ Cup Onion diced
  • ½ Teaspoon Coriander ground
  • ½ Teaspoon Cumin ground
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Oregano
  • ¾ Teaspoon Salt
  • ½ Pound Beyond Meat
  • ½ Cup Shredded Vegan Cheese
  • 1/4 Cup Cilantro fresh, chopped


  • Heat oven to 350 degrees Fahrenheit, and get out two baking sheets. Lay out 8 tortillas on each sheet, and lightly spray with olive oil on both sides. Add to the oven, and crisp for 7-10 minutes, flipping the tortillas once after 4-5 minutes. Remove from oven, but keep the oven on.
  • Remove tortillas from oven when they are very crisp. In two small pots, warm the enchilada sauce, and refried beans over low heat while we make the meat filling.
  • Heat a skillet over medium heat, and add 1 tablespoon Olive Oil. Add in the diced onion, and cook until tender, about 7 minutes. Add in the coriander, cumin, chili powder, oregano, and salt, mixing and toasting the spices for one minute. Add in the Beyond Meat, and cook until done, about 7 to 10 minutes longer, breaking up any pieces with a wooden spoon.
  • To assemble the pizzas, spread about ⅓ of a cup of refried beans on 8 of the tortillas. Divide the Beyond Meat mixture on top of the refried beans, and top with the remaining tortillas, pressing down to compact the filling. If you can fit the 8 stacks on one cookie sheet, do that, but if not, use the two sheets. Top the stacks with the enchilada sauce, ensuring that it's completely covered, and divide the cheese on top of that. Place in the oven for 10 minutes to heat through.
  • Remove the stacks from the oven, the top tortilla on the stacks should be a little soft. Remove to a cutting board, and cut into halves or fourths, whichever you prefer. Top with fresh cilantro and serve immediately with extra sauce.


Serving: 2Tostadas | Calories: 648kcal | Carbohydrates: 76.9g | Protein: 22.3g | Fat: 30.8g | Saturated Fat: 6.2g | Sodium: 1423.6mg | Fiber: 9.6g | Sugar: 1.5g