Ingredients
- 10 flour tortillas (8 inch)
- PAM® Avocado Oil No-Stick Cooking Spray
- 1 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
- 2 pkgs (1.25 oz each) 30% less sodium taco seasoning mix
- 1-1/4 cups water
- 1 can (16 oz each) Rosarita® Organic Traditional Refried Beans
- 2-1/2 cups shredded Colby Jack cheese or Colby Jack style shreds vegan cheese alternative
- 1/2 cup enchilada sauce
- 1/2 cup cherry tomatoes, quartered
- 1 green onion, chopped
Directions
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Step one
Preheat oven to 200°F. Warm a large non-stick skillet over medium heat. Lightly coat both sides of a tortilla with avocado oil spray and cook in the pan until crispy, about 45 seconds on each side. Place on a baking sheet in oven to keep warm. Repeat for remaining tortillas,
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Step two
Pour ground be'f, taco seasoning, and water into the skillet. Cook until be'f begin to brown, about 10 minutes. Pour beans in a microwave-safe bowl and microwave for 1 minute to soften for spreading.
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Step three
Assembling plant-based pizzas: Remove tortillas from oven. Increase oven temperature to 400°F. On a cool baking sheet, place a tortilla, spread 1/2 cup of beans and top with 1/2 cup of be'f. Stack an additional tortilla and top with 2 tablespoons of enchilada sauce, and 1/2 cup of cheese. Repeat for the rest of the ingredients.
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Step four
Bake in batches for 5 to 10 minutes, until cheese is melted. Top with tomatoes and green onions. Slice pizzas in to quarters and serve.
Nutrition Information
613 calories, 82g carbs
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 194 mg | 19% |
| Carbohydrate | 82 g | 27% |
| Cholesterol | 0 | |
| Total Fat | 22 g | 34% |
| Iron | 5 mg | 30% |
| Calories | 613 kcal | 31% |
| Sodium | 2419 mg | 101% |
| Protein | 14 g | 28% |
| Saturated Fat | 7 g | 35% |
| Sugars | 10 g | 1% |
| Vitamin C | 4 mg | 7% |