In a large skillet, cook the ground vegan beef with onion and garlic in olive oil over medium heat until the beef is browned, stirring to break up with fork. Drain if necessary. Add the refried beans, taco sauce, tomato sauce, chili powder, cumin, and pepper to the beef.
Stir well, and simmer on low heat for 5 minutes to blend flavors. Stir in drained green chilies.
Prebake the pizza crusts as directed.
Spread the sauce evenly over both of the pizza crusts. Top even with the shredded cheese. Olives, corn, bell peppers onions,
Bake at 400 degrees for 20-25 minutes until cheese is melted, bubbly, and begins to brown, reversing pans and moving them from rack to rack once during the cooking time.
You can make this pizza vegetarian by eliminating the meat and adding a can of rinsed and drained kidney beans to the refried bean mixture. Just saute the onions and garlic in olive oil. Or you can add 2 cups of soy protein crumbles along with the refried beans in place of the meat.
Red enchilada sauce
Vegan chorizo sliced thinly
Vegan mexican chopped meat
Grilled red and green bell pepper
Healthified MexicanPizzaTheSkinnyFork. One of my favorite bad habits is the infamous 'MexicanPizza', with a whopping 540 calories. 1 Pizza • Calories. Place the pizzas back into the oven for another 5-10 minutes, or until the cheese is melting
These Mexicanpizzas can be prepared using either, it is up to your preference. Mexican foods are a great way to cut back on meat, because a lot of times, like I have done here you can add in beans for extra bulk
4 Heat large skillet or griddle to medium high, place pizzas on skillet and cook for 3 – 5 minutes or until golden brown. 5 Top each pizza with enchilada sauce, sprinkle with cheese and top with desired toppings. Bake pizzas for 3 – 5 minutes or until cheese is melted and pizza is heated through. 6 Slice pizzas into 4ths with pizza cutter and serve with sour cream and salsa
Recipe altered from Flat Belly Diet book for MenIngredients2 flour tortillas (we used wheat tortillas)2 teaspoon olive oil6 ounces peeled and deveined medium shrimp2/3 cup prepared mild salsa4 ounces shredded reduced-fat Mexican blend cheese2 tablespoons chopped fresh cilantroDirectionsPreheat the oven to 425 degrees