Vegetarian Homemade Mexican Pizza

For the red sauce:

Mix the tomato sauce, water and vinegar together with the rest of the sauce ingredients in a sauce pan. Cover with the lid and simmer over very low heat for 10 to 15 minutes, stirring occasionally.

For the taco meat:

Heat the tablespoon of butter in a skillet over medium-high heat and saute the onions until softened and a bit brown. Add the soy crumbles and cook for about another minute. Stir in the taco seasoning with 1 cup of water and cook for another minute or so until the liquid thickens.

Assembling the pizzas:

Turn on the broiler.

After you’ve cooked taco meat and red sauce (which should still be warm at this point), warm up the beans as well.

Heat some butter or oil in a skillet over medium heat. Toast one side of all 6 six tortillas, buttering the skillet between each one. You could technically skip the butter, but it makes it really nice and crispy. And yummy.

Lay 3 tortillas, toasted side down, on a baking tray.

Layer the ingredients on all three pizzas in the following order:

– beans
– taco meat
– 1 tablespoon shredded cheese
– 2 tablespoons red sauce
– 2nd tortilla, toasted side up
– 1/3rd remaining shredded cheese
– generous drizzle of red sauce

Pop the pizzas under the broiler for about 5 minutes, or until the cheese is melted.

Top with sliced spring onions and fresh diced tomatoes.