You are here

Member since October 2006
0
4.88889

Mexizzas

What you need: 

olive oil, as needed
1 (12 ounce) package frozen crumbles or spicy bean veggie burgers, sliced
1 (15 ounce) can black beans, drained and rinsed
1 red, green or orange bell pepper, sliced
1 onion, sliced
1 (15 ounce) can diced tomatoes or fresh tomatoes, diced
1 (4 ounce) can chilies (or fresh)
cumin, to taste
garlic, to taste
cayenne pepper, to taste
chili pepper, to taste
nonstick spray
8 flour tortillas
1 (15 ounce) can refried beans
vegan cheddar or Mexican style cheese, to taste

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. In a sauce pan, drizzle enough olive oil to lightly coat pan. Add the crumbles, black beans, peppers and onions. Saute until onions and peppers are soft.
2. Add the tomatoes and chilies. Season to taste with cumin, garlic, cayenne and chili. Turn heat to low, cover and let the flavors blend.
3. While mixture is simmering, take a cookie sheet, spray with nonstick cooking spray. Lay tortillas out on sheet and spread a layer of refried beans on tortillas.
4. Spoon even amounts of mixture onto each tortilla. Top with cheese. Bake for 20 minutes or until tortillas are crispy. Top with guacamole, salsa or vegan sour cream. Enjoy!
Source of recipe: I created these for my husband who recently went vegetarian. He’s a huge fan of Mexican dishes, and he loves these.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Excellent!  I spread the refried beans on the tortilla, then a little salsa, then a little vegan cheese.  I also cooked the black beans with the crumbles mixture then added a few jalapenos on top. After baking it, I topped it off with fresh tomatoes and cilantro.  Delicious! I brought the leftovers for lunch today and I can't wait to eat this again!  Thanks for the recipe!

0 likes

ooh, this was delightfully sin-licious!  i felt like i was eating something that should be really bad for me, but it was soooo good!  i followed willwolf's recommendation to up the cooking time and temp for a crispier tortilla - great advice!  i also added corn, but as the others said, this is open to so many variations.  it's really good though - we'll def make this one again!  i'm recommending this to my friends with kids, too - i know they'd love it!

0 likes

Another nice mexi-italian combo option is to make this layered in a casserole dish.  Sauce on bottom, tortilla, any mix of sauteed veg or fake meat or tofu or seitan, more sauce, tortilla, repeat until dish is full and bake for  little longer than pizza, about 30-40 min
depending how huge it is.  Fresh avocado or guac on top.  This is great for crowds cause u can make it all at once, which is tougher to do with pizza.  Mexizza is a great name

0 likes

Super easy and very tasty!  This recipe is open to all kinds of variations.  When I make this, I only make 1 tortilla and adjust down accordingly.  Today, I made 1 tortilla topped with refried beans, taco "meat" (made with sauteed Boca crumbles, onion, red bell pepper, and garlic with chili powder, cumin, Mexican oregano, seasoning salt, cayenne, some salsa, and a little water), corn, and Follow Your Heart vegan Monterey jack cheese.  I like my pizza crust crispy, so I bake it for around 20 minutes at 350 F; then, I kick up the oven to around 425 F and let it bake for 5 more minutes or so.  If the soy cheese isn't totally melted, I broil the pizza for just a minute or two.  I topped mine with shredded lettuce, Tofutti vegan sour cream, and taco sauce.  This makes a great, quick meal!

0 likes

Pages

Log in or register to post comments