Vegetable Fajitas Tortilla Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
173 kcal
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Course
Main Course
Vegetable Fajitas Tortilla Pizza
Description
The recipe starts with stir-frying thinly sliced green and red bell peppers, onion, and zucchini in neutral cooking oil until golden. The mixture is seasoned with salt, cumin, smoked paprika, oregano, garlic powder, cayenne pepper, and black pepper. Corn kernels are added near the end along with a splash of lemon juice to brighten the flavors. This vegetable mix delivers a smoky, mildly spicy profile with fresh vegetal textures.
After sautéing, the fajita vegetables are spread over tortillas topped with vegan mozzarella cheese. The pizzas are baked at 425°F until the cheese melts, producing a crispy, flavorful tortilla base topped with a melty, plant-based cheese and fajita vegetables. Garnishes such as basil and black pepper flakes add fresh and mild heat notes. This dish can also be adapted into quesadillas or tacos with the same vegetable filling.
A suggested variation includes adding mushrooms or eggplant to the vegetable mix for added texture and flavor complexity. The recipe provides a versatile approach to using tortillas as a pizza base combined with fajita-style vegetables for a fusion meal option.
Ingredients
Fajita Veggies:
- 1/2 tsp neutral cooking oil generic cooking oil
- 2 bell peppers 1 green and 1 red, thinly sliced
- 1/2 onion medium, sliced
- 1/4 tsp salt
- 1/2 tsp cumin
- 1 tsp smoked paprika or use half sweet and half smoked paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper powder or chipotle pepper powder
- black pepper a generous pinch
- lemon a dash, towards the end
- 1/4 to 1/2 cup corn kernels thawed if frozen
- 1 zucchini small, thinly sliced
Pizza:
- mozzarella cheese vegan
- black pepper flakes for garnish
- basil for garnish
- 2 to 4 tortillas
Instructions
Fajita Veggies:
- Heat oil in a skillet over medium high heat. When hot, add the peppers, onion and a good pinch of salt. Cook until golden on some sides ( 4 to 6 minutes). Stir occasionally. Add the spices and mix in.
- Add corn, zucchini and salt. Mix and Cook for 2 to 3 minutes. At this time you can add some beans to the skillet as well. Taste and adjust spices, flavor and salt. Add more spices if adding beans or more veggies. Add a dash of lemon and mix.
Pizza:
- Spread tomato/pizza sauce or marinara on tortillas. Spread the fajita vegetable mixture from above. Add vegan cheese. Bake at 425 degrees F for 10 mins, or Grill in a covered grill to melt the cheese. Garnish with pepper flakes and basil or shredded lettuce, salsa and other toppings of choice.
- Make quesadillas: Spread the sauce and the veggies on half a large tortilla. Add vegan cheese, fold and grill.
- Make Tacos: Warm the tortilla. Fill with the fajita vegetables. Add dressing of choice like a Chile Lime dressing. Add shredded lettuce and salsa or guacamole.
Notes
- Consider adding mushrooms or eggplant with the peppers to enhance the vegetable mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 0.05g | 0% |
| Sodium | 513mg | 21% |
| Potassium | 615mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 4415IU | 88% |
| Vitamin C | 171.5mg | 191% |
| Calcium | 62mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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