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.
Equipment
- 9x13 lasagna pan
- high speed blender
- non stick frying pan
Ingredients
- 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
Instructions
- 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.