An ode to the glory days of Taco Bell.

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I feel mostly to blame for the Mexican Pizza disappearing off of Taco Bell’s menu. They announced the removal of the item off of menus right when I became vegan in 2020. Coincidence or not, I wanted to recreate this fast food delicacy using all vegan ingredients while still keeping it simple. This turned out so well and I will definitely make it again.

Ingredient details:

• Tostadas – I alternate between the Guerrero or Ole brands. They are both great, but I think Guerrero has a bit more strength to the tostadas to prevent breakage.
• Beyond Meat – I just used beyond’s ground meat option.
• Red sauce – I used the Ortega medium hot sauce. Made for a perfect added flavor and sauciness to the “pizza”.
• Sour cream – My go-to is Kite Hill. Someone (Taco Bell) added animal-derived sour cream to my meal the other day and I accidentally had a taste and boy, Kite Hill’s sour cream is WORLD’S better tasting.
• Cilantro – This is completely optional if you don’t like cilantro. The Mexican pizza didn’t come with it, but I like using it whenever I make anything remotely spicy.

Recipe List

Ingredients:

8-10 tostadas

12oz beyond meat

1 yellow onion

5 cloves garlic

1tbsp cumin

1 tsp paprika

1 tsp chili powder

1 roma tomato

1 bunch cilantro

vegan sour cream

red sauce

Instructions:

1. Preheat oven to 400°
2. Dice onion and mince the garlic
3. Cook on a skillet on medium heat until onions are translucent.
4. Add beyond meat and cook until fully brown and crispy.
5. Add seasonings and simmer for 5 minutes.
6. Layer one tostada with beyond meat, add a second tostada, and top with sauce and cheese.
7. Bake at 400° for 5 minutes.
8. Add sour cream, cilantro, and tomatoes before serving.

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