Easy Baked or Grilled Vegetable Fajitas Tortilla Pizza. 30 Minutes. Toss the peppers, corn and Veggies in smoky Fajita Seasoning to make amazing Fajita Veggies, then grill with vegan cheese. Top with salsa or other toppings. Vegan Soyfree Recipe. Easily Glutenfree.
Got Veggies, Will make Fajita Tortilla pizzas! These Pizzas are super easy and a perfect light Summer meal. The veggies are cooked in a skillet then tossed with smoky Fajita seasoning. Tortillas are loaded with veggies and vegan cheese and baked or grilled to melt. Garnish with fresh herbs or pico de gallo or guacamole.
The pizzas can easily be made into quesadillas. Fold and grill. Flexible, versatile and a quick Lunch or Dinner! Whenever I run out of my vegan cashew mozzarella (recipe coming in Book 2!), I use Miyokos Mozzarella in a pinch. Both melt and taste great.
More quick meals from the blog
- Chile Lime Pinto Bean Fajita Tacos. GF This marinade is so good!
- Chipotle Garlic Jackfruit Tacos – GF Easy Instroduction to Jackfruit
- Jamaican Jerk Black Bean Tacos with Corn Salsa GF
- Red Curry Tempeh Summer Rolls GF
- Spicy Chickpea Avocado Salad Sandwich SF Must Make.
- Chopped Cucumber Onion Tomato Radish Salad – Kachumber Salad – no oil
- Roasted Potato Cauliflower Chickpea Salad with vegan sour cream dill dressing GF
These tortilla pizzas can be soy-free, nut-free, gluten-free depending on the vegan cheese and flatbread you use. Use these Fajita Veggies in other ways to fill up tacos, burritos or wraps or add to a Fajita bowl.
If you make these in any form, do let me know how they turned out in the comments!
In other Stuff to think over, This video gives a gist (albeit not all sided) view of why the dairy industry became so big in the US.
Interestingly, some years later, Operation flood or the White revolution added a boost to the dairy industry in India, making it the largest producer of milk and milk products in the world. And hence also the consumer, the excess production needed consumption in the early years which is why we remember ads like these growing up.
Vegetable Fajitas Tortilla Pizza
- 1/2 tsp (0.5 tsp) oil
- 2 Bell Peppers (1 green and 1 red), thinly sliced
- 1/2 (0.5 ) medium onion, sliced
- 1/4 tsp (0.25 tsp) salt
- 1/2 tsp (0.5 tsp) cumin
- 1 tsp (1 tsp) smoked paprika (or use half sweet and half smoked paprika)
- 1/2 tsp (0.5 tsp) oregano
- 1/2 tsp (0.5 tsp) garlic powder
- 1/4 tsp (0.25 tsp) cayenne or chipotle pepper powder
- a generous pinch black pepper
- a dash of lemon towards the end
- 1/4 to 1/2 cup (41 g) corn kernels (thawed if frozen)
- 1 small zucchini, thinly sliced
- vegan mozzarella cheese
- pepper flakes and basil for garnish
- 2 to 4 tortillas
- 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.
- 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.