Recreating fast food faves is way too fun! Introducing the delicious Mexican Pizza we all love from Taco Bell, with a bit of a healthy twist :)
If you loved the Crunchwrap Supreme recipe, you’re going to love this one even more. For all my Vegan friends, this recipe is just as easy with your favorite vegan ground meat substitute. Follow recipe the exact same way with your protein substitute option.
Which fast food favorite should I recreate next? Comment below!
Ingredients:
1 lb ground beef or a ground vegan protien substitute
Avocado oil, to coat pan
1 packet Siete Foods Spicy Taco Seasoning
8 Gluten free tortillas (I prefer the Siete ones, but you can use your fave gluten free tortilla)
1 jar Siete Foods Enchilada sauce
1 container of Cashew Fiesta Dip, from Trader Joes (or you can use any cashew queso, Siete Foods makes a great one!)
Shredded dairy free mozzarella, I used the cashew shredded cheese from from Follow Your Heart
Pico De Gallo
Optional: guacamole & vegan sour cream
Step 1
Start by cooking your meat, over medium heat with a drizzle of avocado oil. Add in taco seasoning according to package. Break up well with a wooden spoon.
Step 2
While that cooks, heat a skillet over medium heat and spray with avocado oil spray or coconut oil spray. Once it’s hot, add your tortilla. Cook for about a minute on each side or until they get crispy (you will need 2 tortillas per Mexican pizza).
Step 3
Spread refried black beans evenly over your crispy tortilla then top with your taco meat and cashew fiesta dip (melt this first). Add another tortilla on top, spread evenly with red enchilada sauce, sprinkle cheese over the sauce and add a couple spoonfuls of pico de gallo on top.
Step 4
Broil for about 2-3 minutes until cheese is melted and voila! (Option to top with vegan sour cream, fresh avocado or guacamole after).
Enjoy!
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