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vegan mexican pizza

Vegan Mexican Pizza

This vegan mexican pizza is made of creamy refried beans, sauteed vegetables, hearty corn tortillas, and is topped with a dreamy cilantro lime crema. This oil free whole food plant based casserole makes a delicious Mexican feast and is a great freeze ahead meal.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 8
Calories 297 kcal


  • 9x13 lasagna pan
  • high speed blender
  • non stick frying pan


  • 1 package corn and wheat tortilla blend or just corn or wheat tortillas
  • 1 can vegetarian refried beans
  • 2 tablespoons water
  • 1 can kidney beans drained and rinsed
  • 1 cup frozen or fresh corn kernals
  • 1 cup jarred roasted red pepper strips chopped
  • 1/2 cup black olives sliced
  • 1/4 cup canned diced mild green chilis
  • 1/4 cup shallot diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups tomato sauce canned

For the Cilantro Lime Crema

  • 1/2 cup cashews
  • 1 bunch fresh cilantro
  • 1 lime juiced
  • 1/4 cup water
  • 2 tablespoons nutritional yeast
  • 2 canned mild chilis
  • 1 teaspoon salt or to taste
  • 1 clove garlic diced


  • If you do not have a high speed blender, boil water and pour it over your cashews. Soak for one hour, then drain.
  • Pour your cashews into a blender. (No need to soak them if you have a high speed blender). Add the cilantro, nutritional yeast, water, garlic, mild chilis, salt and lime juice. Blend until completely smooth. Set aside.
  • Mix the refried beans with the water to make them more spreadable. Set aside.
  • In a non stick frying pan, combine the kidney beans, corn, bell peppers, olives, diced green chilis, shallot, cumin, and chili powder. Add a few tablespoons of water to keep from sticking. Add about 1/4 cup of the crema to this mixture and cook over medium heat until the shallots are transluscent and the vegetables are warmed through. Remove from heat.
  • To assemble the casserole, spray the bottom of the lasagna pan with non stick spray (if necessary). Pour about 1/2 cup of tomato sauce in the bottom of the pan and spread evenly. Cover the sauce in a layer of tortillas. You may have to tear some peices off of additional tortillas to fill in the gaps. Cover the layer of tortillas in another 1/2 cup of tomato sauce.
  • Over the tomato sauce, spread half of the refried beans and top with half of the vegetable mixture. Cover with another layer of tortillas and top with 1/2 cup tomato sauce, the rest of the refried beans, and the rest of the vegetable mixture.
  • Top with the another layer of tortillas and cover with the last 1/2 cup of tomato sauce. Bake for 25 minutes.
  • Remove from the oven and drizzle the cilantro lime crema all over the top of the casserole. Allow to cool for five minutes, then slice into pieces and serve.
Keyword casserole