Vegan Copycat Taco Bell Mexican Pizza

TeamJas

Chef Em Flores

subheading: For the beef:

1 tablespoon canola oil

1 pound vegan ground beef

¼ cup pickled jalapeños, chopped

3 tablespoons taco seasoning

¼ teaspoon salt

¼ teaspoon black pepper

1 cup water

1 tablespoon lime juice

subheading: For the beans:

2 (15-ounce) cans pinto beans, drained and rinsed

¼ cup plain, unsweetened vegan milk

3 tablespoons taco seasoning

2 tablespoons lime juice

2 tablespoons diced chipotles in adobo

¼ teaspoon salt

¼ teaspoon black pepper

subheading: For the red sauce:

2 tablespoons vegan butter

2 tablespoons all-purpose flour

1 cup vegetable stock

1 can tomato sauce

2 tablespoons pickled jalapeño brine

2 tablespoons diced chipotles in adobo

1 tablespoon lime juice

2 tablespoons taco seasoning

⅛ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon black pepper

subheading: For assembly:

Canola oil, for frying

8 flour tortillas (large soft taco size)

8 ounces shredded vegan cheese

1 large tomato, diced

¼ cup chopped green onions

2 tablespoons black olives

¼ cup shredded iceberg lettuce

Directions at copymethat.com

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