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What you need: 

olive oil, as needed
1 (12 ounce) package frozen crumbles or spicy bean veggie burgers, sliced
1 (15 ounce) can black beans, drained and rinsed
1 red, green or orange bell pepper, sliced
1 onion, sliced
1 (15 ounce) can diced tomatoes or fresh tomatoes, diced
1 (4 ounce) can chilies (or fresh)
cumin, to taste
garlic, to taste
cayenne pepper, to taste
chili pepper, to taste
nonstick spray
8 flour tortillas
1 (15 ounce) can refried beans
vegan cheddar or Mexican style cheese, to taste

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. In a sauce pan, drizzle enough olive oil to lightly coat pan. Add the crumbles, black beans, peppers and onions. Saute until onions and peppers are soft.
2. Add the tomatoes and chilies. Season to taste with cumin, garlic, cayenne and chili. Turn heat to low, cover and let the flavors blend.
3. While mixture is simmering, take a cookie sheet, spray with nonstick cooking spray. Lay tortillas out on sheet and spread a layer of refried beans on tortillas.
4. Spoon even amounts of mixture onto each tortilla. Top with cheese. Bake for 20 minutes or until tortillas are crispy. Top with guacamole, salsa or vegan sour cream. Enjoy!
Source of recipe: I created these for my husband who recently went vegetarian. He’s a huge fan of Mexican dishes, and he loves these.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


2 dishes(Taco and Pizza), from opposite side of the tracks, come together in this masterpiece of a quick and easy dish, to create a symphony of flavor,harmony, and happiness not unlike the fusion of heaven and earth.
after I ate my mexizza I did an interpretive dance that symbolized the joy brought to my heart by the inclusion of the mexizza into my diet. it was pretty bad ass.i would have written a poem about it but nothing rhymes with mexizza.
thanks for the recipe! ;)b


Thanks for sharing this recipe.  I enjoyed it.
I was really, really hungry and tired when I made this recipe.  I made a "faster version" than the one listed.  Cooking for 1:  Set oven to 450.  I sprayed 2 corn tortillas with nonstick cooking spray (both sides) and placed on a cookie sheet in the oven along with a morning star "griller's prime" pattie.  Let the bottom of the tortillas crisp (about 3-5 minutes)and flipped over.  Placed salsa and cheese on 1 tortilla and black beans and cheese on the other.  Let cook about 7-8 minutes.  Stacked the combo together and added more salsa and cheese to the top. Let cook about 2- 3 minutes more.  Mmmmmmmmmmmmmmmmmmmmmmmmmm Good.


I just made these (meant to take a picture but we devoured it!)  and this is perfect for my household.  I'm a vegan and my husband isn't, so he put cheese and sour cream on his and I topped mine with fresh guacamole. 

Thanks for sharing this one, we will definitely be making these again!


thanks everyone! I actually haven't made these in awhile and was figuring what mexican creation to make this evening and I think these are gonna be it!

I've actually made these several more times and have changed up what I put on it- it's such a super flexible recipe!


I followed the directions using canned green chilis, canned diced tomatoes two broken up boca patties and black beans. I didnt use an entire onion, especially since the one I had was huge. This turned out very good! It would make an excellent filling, for enchiladas! ;)b


I make these pretty often and I don't always use soy cheese.  I put different topping on it, sometimes I do refried beans, tomatoes, onion, bell pepper and spices. Sometimes I like TVP and the same veggies on it.  Just use lots of spices, I like cilantro, chille powder, garlic, oregano, chipotles or anyother hot pepper but chipotles make it nice and smokey.  I have even used tofutti sour cream instead of the cheese. Oh, and alittle chopped up greenonion on top is good too.  Just get creative with the toppings and herb it up, that can make anything great. ;)  Or, if you have any nutritional yeast on hand just sprinkle some of that on top before or after you put it in the oven.


I had fun making this. I had all the ingredients on hand and the photo's really captured my attention. I'd been wanting to try this for a while now. This is a keeper. I followed the recipe exactly and it turned out great but you can do a lot with it. I also really like the name, I told my non-vegan mom that  I was making mexizzas and she didn't know what the heck I was talking about but when she tried it, she said it was good. I like recipes that allow me to add lots of cayenne pepper. I like these spicy.  ^-^


I knew we would love these! I cooked mushrooms and onions with cayenne, chili powder, and cumin, and then added canned diced tomatoes, and green chiles, and simmered. I mashed up some black beans with s, p and cumin, and put these on top of corn tortillas, then added the tomato mixture, and topped it with some tacO's taco filling, and baked for about 25 min at 350, then about 5 at 425. I added green onion and taco sauce to the top! The tortillas didn't get crispy exactly..but I didn't expect them to since there was so much topping! These were very good. : )


I really liked this.  I used both black beans and pinto beans, and omitted the beef crumbles and cheese.  I also used a can of Amy's Organic Vegetarian Refried Beans, as well.  It was so good!  The first night I had it, I used corn tortillas, since that is what I had in my freezer.  The second night, I just took a small plate, spread the refried beans on the bottom, spooned the mixture on it, and topped it all with salsa and guacamole.  Instead of the tortillas, I served it with tortilla chips.  It was more of a dip, which you could probably do to begin with.  Maybe add a layer of fresh lettuce and dress it up with olives and halved cherry tomatoes.  Good starter recipe; the possibilites are endless!


A big hit in the famille.  Vegan daughter and carnivore son both chowed down.  Doesn't-like-spicy wife loved it too (OK, so I was easy on the diced chiles, the cayenne powder, and the chili powder -- know your customers!). 

My dish didn't look as fine as the photographs accompanying the recipe, but no one marked me down for artistic merit (eaters learn quickly not to critique the cook).  I used real cheese, plenty of it, before going into melt down in the oven.  Very big cheese fans here.  As the good wife says, "Cheese forgives a multitude of sins."  I think she meant cooking errors or something.

Thanks for the recipe.  I'll put it into my repertoire.



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