Vegetarian Mexican Pizza Recipe

I built a Vegetarian Mexican Pizza from pantry favorites and a crisp crust, adding one unexpected twist that has everyone asking for seconds.

I call this Vegetarian Mexican Pizza my little experiment that keeps working. I love the contrast of creamy refried beans with slices of ripe avocado, the textures just keep surprising me.

This is not your textbook Vegetarian Pizza Recipe, it nods to street flavors but stays friendly enough for a weeknight. Sometimes I don’t even know what I’m making until I take the first bite, and that kind of delicious confusion is exactly why I make it again.

If you like food that asks questions and then answers with bright, simple boldness you’ll wanna try this.

Ingredients

• Refried beans: creamy base, adds fiber and protein, makes the crust hold toppings.
• Black beans: nutty, extra protein and fiber, keeps it filling and earthy.
• Corn: sweet pop, adds carbs and crunch, brightens each bite.
• Avocado: creamy, full of healthy fats and potassium, cools spicy parts.
• Salsa: tangy, makes it zesty and slightly acidic, boosts veggie flavors.
• Cheese: melty, adds protein and fat, gives that addictive gooey pull.
• Jalapeño: sharp heat, adds spice and brightness, can be toned down with avocado.
• Cilantro and lime: fresh, offers bright herbaceous acidity, makes flavors pop.

Ingredient Quantities

• 1 (12-inch) pizza crust store-bought or homemade
• 3/4 cup refried beans (canned or homemade)
• 1/2 cup red salsa or enchilada sauce
• 1 1/2 cups (about 6 oz) shredded Mexican blend cheese or cheddar and Monterey Jack mix
• 1/2 cup canned black beans rinsed and drained
• 1/2 cup corn kernels fresh or frozen
• 1 small bell pepper thinly sliced (red or green)
• 1/4 cup red onion finely diced
• 1 small jalapeño thinly sliced optional
• 1 tablespoon olive oil
• 1 teaspoon taco seasoning
• 1 ripe avocado sliced
• 1/4 cup sour cream or Mexican crema
• 1/4 cup fresh cilantro chopped
• 2 green onions thinly sliced
• 1 lime optional
• Salt and black pepper

How to Make this

1. Preheat your oven to 475°F (245°C) and put a pizza stone or an inverted baking sheet inside to heat, or just use a regular baking sheet if you gotta.

2. Brush the 12-inch pizza crust with the 1 tablespoon olive oil, sprinkle the 1 teaspoon taco seasoning evenly over it, and poke a few holes with a fork so it bakes crisp and doesn’t puff up too much.

3. Warm the 3/4 cup refried beans (microwave 30–45 seconds or heat in a small pan), then stir in about 2 tablespoons of the 1/2 cup salsa/enchilada sauce to loosen them so they spread easier.

4. Spread the refried bean mixture evenly over the crust, then spoon the remaining salsa/enchilada sauce over the beans in an even layer.

5. Scatter about half of the 1 1/2 cups shredded cheese over the salsa, then top with the 1/2 cup drained black beans, 1/2 cup corn, the thinly sliced small bell pepper, the 1/4 cup finely diced red onion, and the thinly sliced small jalapeño if using. Finish with the rest of the shredded cheese on top.

6. Bake on the hot stone or baking sheet for 8–12 minutes until the crust is golden and the cheese is bubbly. Keep an eye so it doesn’t burn.

7. While it bakes, slice the ripe avocado, chop the 1/4 cup cilantro, thinly slice the 2 green onions, and mix the 1/4 cup sour cream or Mexican crema with a squeeze of lime and a pinch of salt to make a quick drizzle (add a teaspoon of water to thin if needed).

8. Remove pizza from oven, let sit 1–2 minutes, then drizzle or dollop the crema, arrange avocado slices on top, sprinkle cilantro and green onions, and squeeze the optional lime over everything. Season with salt and black pepper to taste.

9. Slice and serve hot. Leftovers keep in the fridge up to 3 days and reheat in a hot oven or skillet so the crust gets crisp again. Quick tips: rinse canned corn if you don’t like the syrup, thaw frozen corn first, and warm the beans well so they spread without tearing the crust.

Equipment Needed

1. Oven with a pizza stone or an inverted baking sheet, or just a regular baking sheet if you gotta
2. Pastry brush or silicone brush for oil and seasoning
3. Fork for poking the crust and stirring the beans
4. Microwave safe bowl or small saucepan to warm the refried beans
5. Spoon or rubber spatula to spread beans and sauce evenly
6. Pizza peel or a second rimless baking sheet or plate to slide the pizza onto the hot stone
7. Sharp knife and cutting board for avocado, pepper, onion and jalapeño
8. Measuring cups and spoons for the oil, beans and salsa
9. Small bowl and whisk or fork for mixing the crema, plus oven mitts and a pizza cutter or large knife for slicing

FAQ

Vegetarian Mexican Pizza Recipe Substitutions and Variations

• Refried beans: swap with mashed pinto beans (same texture), a black bean puree, or even hummus for a creamy, slightly nutty twist.
• Red salsa or enchilada sauce: use salsa verde or tomatillo salsa for brightness, or a chunky pico de gallo, or a smoky chipotle tomato sauce if you want heat.
• Black beans: interchange with pinto beans, kidney beans, or rinsed chickpeas for a different bite and protein profile.
• Sour cream or Mexican crema: substitute plain Greek yogurt for tang and thickness, dairy free coconut or cashew crema, or a simple lime-yogurt drizzle made with yogurt and fresh lime juice.

Pro Tips

– Parbake the crust for 2 to 4 minutes so it firms up before you add the wet stuff. If you skip this the center can stay soggy, and nobody likes a floppy slice.

– Warm and loosen the refried beans with a bit of salsa or water so they spread smoothly. Cold thick beans tear the crust when you try to spread them, so heat them till they’re creamy but not watery.

– Layer cheese both under and over the toppings. A thin layer under acts like a moisture barrier, and the top layer gives you that nice bubbly, browned finish. Also don’t pile everything in one spot, spread beans, corn and peppers evenly so it cooks the same.

– Add avocado, crema and cilantro only after baking, and squeeze lime right before serving. For leftovers re-crisp in a hot skillet or oven instead of the microwave so the crust gets crunchy again.