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    You are here: Home / Entrees / Roasted Veggie & Black Bean Mexican Pizza

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: October 25, 2015

    Roasted Veggie & Black Bean Mexican Pizza

    Jump to Recipe Print Recipe

    Creamy blended black beans and tender roasted veggies are spread on warm pizza crust and drizzled with vegan tahini nacho cheese to make this spicy and delicious vegan Mexican pizza.

    Roasted Veggie & Black Bean Mexican Pizza

    I had a brief laugh with my husband while I was photographing this one, after declaring I was going to name it That's Nacho Vegan Mexican Pizza!

    Okay, so I actually did name it that in a first draft of the post, figuring anyone who stuck it out with me and my dorky nacho humor after this post was in for the long run.

    Roasted Veggie & Black Bean Mexican Pizza

    This pizza is in fact like a plate of nachos, in pizza form, and while nacho pizza sounds like a big pan full of regret, this take is actually reasonably healthy. Creamy black bean spread? Check. Roasted veggies? Very healthy. Tahini nacho cheese? Way better than anything that ever came out of a cow.

    Roasted Veggie & Black Bean Mexican Pizza

    Not only was this pie (leaning towards) healthy, but it might have been my favorite pizza ever, and it was super easy to boot. Blend up the beans and swirl up the sauce while crust and veggies roast, then throw it all together.

    Roasted Veggie & Black Bean Mexican Pizza
    Sliced Vegan Mexican Pizza on a Distressed Metal Surface
    5 from 1 vote
    Print

    Vegan Roasted Veggie & Black Bean Mexican Pizza

    Creamy blended black beans and tender roasted veggies are spread on warm pizza crust and drizzled with vegan tahini nacho cheese to make this spicy and delicious vegan Mexican pizza.
    Course Entree
    Cuisine American, Mexican
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 3 -4
    Calories 350 kcal
    Author Alissa

    Ingredients

    For the Crust

    • 1 lb. vegan pizza dough
    • 1-2 tbsp. olive oil
    • 1-2 tbsp. cornmeal

    For the Roasted Veggies

    • 1 small broccoli crown, broken into florets
    • ½ red onion, sliced
    • ½ red bell pepper, sliced
    • 1 garlic clove, minced
    • ½ jalapeño pepper, sliced (optional)
    • 1-2 tsp. olive oil
    • 2 tbsp. finely chopped fresh cilantro
    • ½ tbsp. lime juice
    • salt and pepper to taste

    For the Black Bean Spread

    • 1-14 oz. can black beans, drained and rinsed
    • 2 tbsp. lime juice
    • 2 tbsp. unflavored soy or almond milk
    • 1 garlic clove
    • ½ jalapeño pepper, seeded (optional)
    • 1 tsp. ground cumin
    • ½ tsp. ancho chili powder
    • salt and pepper to taste

    For the Tahini Nacho Cheese

    • 2 tbsp. tahini
    • 1 tsp. sriracha, or your favorite hot sauce, or to taste
    • 1 tsp. lime juice
    • 1 tsp. soy sauce
    • ½ tsp. agave
    • 1-2 tbsp. water, as needed

    Instructions

    Prepare the Pizza Crust

    1. Preheat oven to 400º. Place pizza stone or baking sheet into oven to preheat.
    2. On lightly floured surface, roll dough into a 14 inch circle. Carefully transfer to baking sheet or pizza stone and brush the top with olive oil. Sprinkle outer edges with cornmeal Bake about 20 minutes, until lightly browned.

    Roast the Veggies

    1. Toss broccoli, onion, bell pepper, garlic and jalapeño with olive oil to coat. Place in roasting pan or arrange on baking sheet. Place into the oven with pizza crust. Bake until broccoli is tender-crisp, about 15 minutes. Remove from oven and toss with lime juice, fresh cilantro, salt and pepper.

    Make the Black Bean Spread

    1. While crust bakes and veggies roast, place all ingredients for black bean spread into blender or food processor. Blend until smooth, stopping to scrape down sides of bowl or pitcher as needed.

    Make the Tahini Nacho Cheese

    1. Whisk all ingredients together in small bowl. Thin with as much water as is needed.

    Assemble the Pizza

    1. Spread crust with black bean spread. Top with veggies and drizzle with tahini nacho cheese. Slice and serve.
    Nutrition Facts
    Vegan Roasted Veggie & Black Bean Mexican Pizza
    Amount Per Serving (1 slice)
    Calories 350 Calories from Fat 85
    % Daily Value*
    Fat 9.4g14%
    Saturated Fat 1.1g6%
    Sodium 863mg36%
    Potassium 483mg14%
    Carbohydrates 56.2g19%
    Fiber 6.9g28%
    Sugar 4.7g5%
    Calcium 70mg7%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Gingerbread Doughnuts with Apple Cider Glaze
    Roasted Butternut Squash Sandwiches with Balsamic White Bean Spread »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. janet @ the taste space says

      October 26, 2015 at 9:21 am

      I like That’s Nacho Vegan Mexican Pizza!! Great name!

      Reply
      • Alissa Saenz says

        October 29, 2015 at 8:36 am

        I totally should have used that. Wimped out! I'm sure I'll find a way to work the whole "that's nacho cheese!" thing into another post. ;)

        Reply
    2. Sofie @ Sofiecharlotte.com says

      October 26, 2015 at 4:53 pm

      This looks so delish!
      xx,
      Sofie

      Reply
      • Alissa Saenz says

        October 29, 2015 at 8:37 am

        It is SO delish! Thanks Sofie!

        Reply
    3. Ana @ Ana's Rocket Ship says

      November 02, 2015 at 10:34 am

      I'm definitely going to have to try this!!!

      Reply
      • Alissa Saenz says

        November 03, 2015 at 8:56 am

        I fully support that decision! Enjoy!

        Reply
    4. Joannie says

      November 03, 2015 at 7:05 pm

      OH MY. I made this for supper today and I'm in love. Definitely my new go-to pizza recipe. I made it on tortillas because I didn't have pizza dough and I cooked them in the oven for 8 minutes after assembling - the nacho cheese thickened up and oh my it was so delicious!!! Thank you so much!

      Reply
      • Alissa Saenz says

        November 04, 2015 at 10:50 pm

        Awesome! If there's a pizza that would work well as a tortilla pizza, it would have to be this one. :) Glad you liked it! Thanks for sharing!!

        Reply
    5. Nicole Fraser says

      July 21, 2016 at 2:37 pm

      So creative and colorful!

      Reply
      • Alissa Saenz says

        July 21, 2016 at 8:10 pm

        Thanks Nicole!

        Reply
    6. Ellen Lederman says

      October 15, 2018 at 7:19 pm

      5 stars
      This was excellent! As you said, it was the taste of nachos delivered on pizza. Easy to make. And so healthy---black beans as the base! Broccoli, pepper, and onion! Just yum. Loved the nacho cheese sauce---possibly I will add some nutritional yeast next time to make it cheesier, but it really was perfect as is. Made it exactly as you wrote it except for using yellow pepper rather than red since that's what I had and needed to use up, but still colorful and wonderful. Thanks so much!

      Reply
      • Alissa Saenz says

        October 21, 2018 at 11:55 am

        Awesome!! I'm glad you enjoyed it! Thanks so much Ellen!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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