Mexican Tortilla Pizzas
with Mushroom Pan Sausage
These veggie-forward Mexican Tortilla Pizzas come together with bold flavors and fresh, colorful ingredients. Each layer brings something to the table—melty manchego cheese, tender greens, juicy tomatoes, hearty black beans, and a mix of vibrant peppers. Toasted corn tortillas hold it all together with the perfect crunch. A handful of pumpkin seeds adds nutty contrast, while a drizzle of Sriracha yogurt sauce gives just the right kick. Creamy avocado and fresh cilantro finish things off with a cool, bright note. It’s a satisfying dinner that’s full of flavor, color, and contrast in every bite.
What really sets this recipe apart is the mushroom pan sausage—a quick stovetop sauté of mushrooms, garlic, and bold spices that delivers all the savory richness of chorizo with none of the meat. It adds depth and substance that even non-vegetarians will love. This recipe is also easy to adapt with whatever produce you have on hand. Swap in spinach for chard, try adding sweet corn or zucchini, or skip the jalapeño for more mellow flavor profile. These pizzas are simple enough for a weeknight, yet feel festive and fun enough for entertaining. Serve them family-style or let everyone top their own for a hands-on dinner that’s both casual and memorable.
Mexican Tortilla Pizzas with Mushroom Pan Sausage
Ingredients
Mushroom Pan Sausage
- 6 ounces mushrooms
- 4 cloves garlic
- 1 Tablespoon ghee
- ½ Tablespoon avocado oil
- 2½ teaspoons Chorizo Spice Blend
- ¼ teaspoon salt
- ½ teaspoon pepper
Pizzas
- 4 6-inch corn tortillas
- ½ Cup grated manchego cheese
- 1 Cup Swiss chard (or spinach) thinly sliced
- ¾ Cup grape tomatoes quartered – about 15 tomatoes
- ½ can black beans rinsed and drained
- ½ medium jalapeno diced
- ½ medium yellow or orange bell pepper diced
- ¼ medium red onion diced
- 2 Tablespoons pumpkin seeds
- dash salt
- dash pepper
- dash garlic powder
Toppings
- ¼ recipe Sriracha Yogurt Sauce
- 1 medium avocado diced and sprinkled with salt, pepper, and garlic powder
- cilantro flowers, cilantro microgreens, and/or chopped cilantro for garnishing and flavor
Instructions
- Make mushroom pan sausage: Process mushrooms and garlic in food processor until finely chopped. Heat ghee and olive oil in medium sauté pan over medium heat. Add processed mushrooms and garlic, Chorizo Spice Blend, salt, and pepper. Cook, stirring occasionally until mushrooms have released water and are browned (about 8-10 min). Remove from heat and set aside.
- Make pizzas: While pan Sauage is cooking, toast corn tortillas in a toaster oven or in a dry cast iron skillet until just starting to crisp; they will finish crisping in oven. Set aside.
- Preheat oven to 425℉. Place tortillas on a baking rack set over a baking tray. Sprinkle tortillas with cheese and Swiss chard (or spinach). Then, using small spoons, drop mushroom pan sausage on top. Sprinkle chopped tomatoes with salt, pepper, and garlic powder, and add to pizzas. Then top with black beans, diced bell peppers, diced jalapeños, and diced red onions. Sprinkle each pizza with pumpkins seeds. Bake about 6-9 minutes until cheese is melting and topping are warm. While pizzas are baking, prep sauce, avocado, and cilantro.
- After removing from the oven, top with diced avocado (sprinkled with salt, pepper, and garlic powder), drizzle with Sriracha Yogurt Sauce, and garnish with cilantro flowers, leaves, or microgreens. Serve immediately.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Why I Love These Mexican Tortilla Pizzas
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