Vegetarian Mexican Pizza

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Vegetarian Mexican Pizza is the best taco pizza because it combines some amazing flavors that work so well together. On top of that it’s a copycat, just like the ones from the fast food places.

Copycat Mexican Pizza – Vegetarian!

Mexican Pizza is always a good answer, but this one is even better because even if you’re vegetarian, you can enjoy this recipe just as much as everyone else. The biggest swap made in this recipe is instead of meat, I used lentils.

Lentils are great when swapping out meat products. Although the two are quite different, they give similar benefits and they go so well with this pizza. They taste identical to mashed beans! This Taco Bell Copycat is delicious, simple, and even better because it’s homemade!

Ingredients Needed

Lentils: The main ingredient in this pizza – you can use any kind of lentil you want. You need them already cooked so it’s a great way to use leftovers.
Enchilada sauce: This is what we’re using in place of pizza sauce.
Tortillas: You’ll want small fajita tortillas (around 6-inches)
Cheddar Cheese: You can use Monterey Jack instead if you would like. Or a combination of both!

How to make vegetarian mexican pizza

Preheat oven to 350°F. Line a cookie sheet with foil and spray with nonstick cooking spray.
Place lentils and 2 tablespoons enchilada sauce in a food processor or blender and blend until thick, like refried beans.
Place 4 tortillas on prepared cookie sheet and bake until the bottoms are crispy, just a few minutes. Turn and cook a few minutes on the opposite side. (Watch them carefully, they burn easily and fast.)
Spread half the mashed lentils on one tortilla and sandwich it with another. Repeat with remaining lentils and tortillas. Spread an additional tablespoon of enchilada sauce on each pizza and top with cheese. Bake until cheese is melted, just a few minutes.
Top with shredded lettuce and tomato for serving.
It is easy to double this recipe to make a larger serving!

Expert Tips

It’s easy to make a single serving or multiple servings of this recipe. I make a big batch of lentils at once and use them up over the week by throwing a handful in salads or soup. It’s easy to make these as a last minute leftover dinner or quick lunch.
I prefer baking the tortillas, but you can fry them if you want, or use crunchy tostada shells. I also love flour tortillas best but corn work just as good.
I personally think traditional red enchilada sauce to season the mashed lentils is the best, but use what you love.

FAQs

Does it matter what kind of lentils I use?

You can use whatever lentils you like!

How do you store leftovers?

Store in an airtight container.

5 from 1 vote

Copycat Mexican Pizza – just like from the fast food place but it’s healthier and vegetarian and you can make it at home!

Prep Time 10

Cook Time 15

Total Time 25

Yield 2 pizzas

Serving Size 1 serving

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Ingredients

▢ 1 cup cooked lentils
▢ 4 tablespoons enchilada sauce divided
▢ 4 6” tortillas
▢ ½ cup shredded lettuce
▢ ½ roma tomato diced
▢ ½ cup shredded cheese cheddar, Monterey Jack, or a combination

Instructions

Preheat oven to 350°F. Line a cookie sheet with foil and spray with nonstick cooking spray.
Place lentils and 2 tablespoons enchilada sauce in a food processor or blender and blend until thick, like refried beans.
Place 4 tortillas on prepared cookie sheet and bake until the bottoms are crispy, just a few minutes. Turn and cook a few minutes on the opposite side. (Watch them carefully, they burn easily and fast.)
Spread half the mashed lentils on one tortilla and sandwich it with another. Repeat with remaining lentils and tortillas. Spread an additional tablespoon of enchilada sauce on each pizza and top with cheese. Bake until cheese is melted, just a few minutes.
Top with shredded lettuce and tomato for serving.
It is easy to double this recipe to make a larger serving!

Recipe Notes

Use any kind of lentils you like, as long as you start with them already cooked.

Recipe Nutrition

Nutritional information not guaranteed to be accurate

Course Main Course

Cuisine American

Author Dorothy Kern

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