This Mexican Tortilla Pizza is double-decker masterpiece filled with creamy beans, tempeh taco meat, and lots of cheese. A perfect healthy weeknight recipe.
Do you remember the Mexican Tortilla Pizza at Taco Bell? The one with all the melty cheese and creamy refried beans oozing between TWO layers of greasy fried tortillas, topped with black olives, more cheese, green onions, and tomatoes? That was cut into quarters and had to be enjoyed with a large Baja Blast and at least 17 napkins?
Either YES, you do because you are a true lover of the Mexican/American mash-up of food that is the Double Decker Mexican Tortilla Pizza. I see you.
Or you are like, noooooo…. Because this gem of a meal was the Black Swan hidden in the far corners of their menu, overshadowed by the Crunchwrap, Cheesy Gordita Crunch, and the Burrito Supreme. I see you too.
So let me introduce you to one of my favorite fast food options of my Lost Years where I was fluent with just about every single fast food menu on the block: The Double Decker Mexican Tortilla Pizza
Except for this version of the Mexican Tortilla Pizza is healthy. Think all your favorite flavors plus all your favorite textures, minus the signature Burrito Bloat and Hot-Sauce Stomach Ache that come standard with your meal.
We do some pretty wacky, really cool kitchen tricks to get all the flavors of taco bell into this Mexican Tortilla Pizza without any gluten, dairy, eggs, or sugar. Come at me Mexican Tortilla Pizza.
First things first: cheese sauce. I have never had a Mexican Tortilla Pizza without cheese, and I don’t want to. This cheese sauce is made out of potatoes and carrots. Like the vegetables. Plus a few spices for a perfect cheesy flavor and some cashews for that luscious creamy texture. I promise you will not be even a little bit mad that there are vegetables in your cheese.
Next: tempeh taco meat. Have you ever noticed all the little pieces in one block of tempeh? They are the perfect size for faux ground meat. And they take on the flavor of whatever spices you sauté them with. Taco meat here we come.
Refried beans: the basic canned kind. Why mess with a good thing?
The Mexican version of pasta sauce: salsa. Mild. Medium. Hot. You choose.
Our pizza dough: tortillas. Corn is traditional. Flour would be yum too.
Toppings: a basic tomato, black olive and scallion situation for extra flavs.
Stack that up, smoosh it together, slice it and enjoy. The beans will probably get on your hands. The cheese will ooze onto your chin – that is the messy glory of eating the Mexican Tortilla Pizza.
- 8 to tortillas
- 1 cup refried beans
- 1 cup cheese sauce recipe below
- 1 cup cherry tomatoes halved
- 1/2 cup salsa
- 1/4 cup sliced black olives
- 1/4 cup sliced scallions
- 1 8 oz package tempeh
- 1 tablespoon avocado oil
- 4 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 medium Yukon gold potatoes chopped
- 2 medium carrots chopped
- 1/2 cup cashews
- 1/2 cup nutritional yeast
- 2 tablespoons white miso
- 2 tablespoons Dijon mustard
- 1 clove garlic minced
- 1/4 teaspoon onion powder
- Pinch white pepper
- Pinch salt
Bring a large pot of water to a boil. Add in a big pinch of salt and the potatoes, carrots, and cashews. Boil until tender, about 10-15 minutes. Reserve 1/2 cup of the cooking water and set aside. Strain the potatoes, carrots, and cashews and add to a high-speed blender.
Add the remaining cheese sauce ingredients and the 1/2 cup of reserved water. Blend until smooth. Set aside.
While the potatoes, carrots, and cashews are simmering, add the oil to a large skillet over medium-high heat. Add in the tempeh and seasonings. Continue to sauté, stirring often, until the tempeh gets crispy around the edges. Remove from the heat and set aside.
Preheat the oven to 350 degrees. Lay the tortillas out on baking sheets and toast them in the oven until they are golden brown around the edges, about 15-20 minutes.
While the tortillas are baking, heat the refried beans.
Spread half of the tortillas with refried beans and sprinkle with the taco meat. Place the remaining tortillas on top. Spread the top tortilla with salsa, and then the cheese sauce. Top with olives, tomatoes, and scallions. Serve.