Mexican Pizzas

Posted on Posted in Clean Eats, Recipes

Homemade Mexican Pizzas | enthusiastic yogini blog

Do you ever get home late and think, “…I am way too tired to make _______”, but are at a loss for something quick, easy, AND healthy? I know I do. I really try to plan ahead for busy days and plan to make something quick and easy on busy/tiring days, but best laid plans and all that. 

On the days where I’m wiped, but I don’t want to family to eat garbage food or takeout, I often turn to this recipe – Mexican Pizzas. I know what you must be thinking, “…that doesn’t sound very healthy, Erin…”. You’ll see. This recipe is vegetarian (easy to make vegan!), oil free, full of fiber, and meat-free protein from the beans and tortilla wrap.

Not only is it easy to make, but they’re super versatile and filling! I often add veggies to mine and my husbands, while our daughter isn’t always so adventurous. It’s not that she won’t eat the veggies, but more like she won’t eat them on top of her pizza.

Ingredients                     ∗Yield: 3 Pizzas

  • 1 generous cup cooked white or brown rice
  • 1 generous cup (soaked & sprouted) cooked pinto or black beans (or 1 can if you must – warmed in a pot on the stove, then drained)
  • Choice of Toppings: shredded cheese, mushrooms, chopped bell peppers or onion, lettuce, corn kernels, chopped tomato, chopped cucumber, shredded lettuce, etc.
  • 3 large organic tortillas (I like Trader Joe’s Organic Corn & Whole Wheat Tortillas. Use your fave GF tortillas for GF option.)
  • Seasonings: salt, pepper, cumin, turmeric, granulated garlic, oregano, hot sauce, etc.



  • Add rice and beans to a large bowl and mash with potato masher, ricer, or sturdy fork.
  • Add seasonings of your choice and stir until incorporated. (See pic above)
  • Spread bean/rice mixture onto tortillas.
  • Top with your choice of toppings* and bake**!


*Toppings like cheese, mushrooms, bell peppers, onion, and corn can be added before baking, but if you add tomatoes, cucumber, or lettuce, I’d recommend waiting until they’re done baking to add those toppings. The tomatoes and cukes will release a lot of fluid onto your pizza and make it soggy. The lettuce will wilt/turn brown and generally look unappetizing.

**If you are reading this thinking there is no way in hell heck you will be turning on your oven in the summer heat, have no fear! These are actually better in a toaster oven! I’ve tried them both ways: alone, on the rack in our toaster oven, and on a sheet pan in the big oven, and hands down the little toaster oven wins. The tortilla gets crispy around the edges and the bottom whereas on the pan in the oven they tend to be overly soft and too moist. This method does take a bit longer, but we all agree that it’s worth it.


  • If you don’t have a toaster oven or just choose to use the big oven and sheet pan (lined with a SilPat mat or parchment paper), preheat oven to 350° and bake approximately 7-10 minutes. Check frequently.
  • Using the toaster oven: bake 1 at a time (or more if you have multiple racks!) for approximately 5 minutes. We have a “toast” setting and I usually just turn that on. It’s quite high actually, but it works well for our particular oven. Play around with it to get the right temperature/time for your particular toaster oven.

Once they are done baking, use a pizza cutter to slice your pizza into cute little slices and dig in! Depending on the day my daughter and I can eat our own entire pizza, but sometimes there are leftovers. These save incredibly well in the fridge and reheat the next day in the toaster oven for a quick snack or lunch. Pllllleeeeassssseeee don’t ruin your pizza and microwave them! They won’t be anywhere near as good and you’ll have killed all the nutrients (we don’t own a microwave, but that’s for another post).

Serve with a side salad or some broccoli!

Do you make something similar to this? What are your favorite toppings? 


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