The Global Vegetarian

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Mexican Naan Pizza

Pooja Jhunjhunwala

YES, you read that right, Mexican Naan Pizza! Bringing together two favorite classics- Mexican Pizza and Naan Pizza. This was a crazy experiment when I had a lot of Naans at home and wanted Mexican food. Used A crunchy Naan as the base topped with the most delicious (I’m not exaggerating) seasoned refried beans. Topped that with melted cheese, roasted sweet potatoes, corn, sour cream, lettuce, and other fresh toppings like avocado and tomatoes. It is such a delicious Mexican fusion recipe that you need to try. Yes, it is different than everyone’s favorite Taco Bell Mexican Pizza but honestly, we all Loved it. In fact, I made this two days in a row because everyone wanted more! A must-try fusion recipe everyone will love. You can make this a delicious Vegan Mexican dish. (check notes)
Happy Cooking!

Servings: 4-5 naans

Prep Time: 25 mins

Cooking Time: 20-30 mins

Total Time: 45-60 mins

Ingredients: 

Seasoned Refried beans:

  • 1 tbsp butter/olive oil

  • 2-3 cloves of garlic minced

  • 3 scallions - keep whites and greens separate

  • 2-3 Serrano finely chopped 

  • 1 medium tomato chopped

  • 1/2 tsp cumin powder

  • 1/8 tsp cinnamon powder

  • 1/4 tsp red chili flakes

  • 1/2 tsp paprika

  • 1-2 tsp Salt to taste 

  • 1/4-1/2 Pepper

  • 1/4 tsp sugar

  • 16oz Refried beans or Red Kidney Beans

  • 2 tbsp Sour cream or hung yogurt

  • 2-3 tbsp Taco/hot sauce

  • 1.5 tbsp chopped coriander 

  • 1 tbsp chopped parsley

Assemble:

  • 4-5 medium-sized Naan

  • 1/4-1/2 cup taco sauce

  • Chili oil or any olive oil to brush

  • 1/3-1/2 cup cubed Sweet potato optional

  • 1/4-1/3 cup Corn optional

  • 3 scallions Greens 

  • 1 -1.5 cups of Mexican cheese

  • 1/2-1 cup cotija cheese crumbles (optional)

  • About 1/4 cup Sour cream to top

  • 1 cup shredded lettuce 

  • 1 Avocado cubed (optional)

  • 1 tomato/ about 12 grape tomatoes sliced (optional)

Directions: 

  1. Seasoned beans: In a pan add butter/olive oil on low-medium heat.

  2. Add the minced garlic and whites of the scallions and cook for about 2 minutes.

  3. Add chopped chili and cook for 2-3 mins.

  4. Add chopped tomatoes and cook them for 4-5 minutes till it breaks down.

  5. Add spices- cumin powder, cinnamon powder, paprika, red chili flakes, salt, pepper, and sugar & cook for 1 minute.

  6. Add refried beans or kidney beans and mix them in. If you are using kidney beans (I prefer using this) start smashing them. If you used ready-refried beans, you don’t need to smash them. If you are using whole kidney beans you will need to keep smashing them as you cook.

  7. Add 1/4 cup water (as needed), sour cream, hot sauce, and chopped herbs and mix it in.

  8. Cook on medium for 4-6 mins till it thickens.

  9. Take it off the flame and let it cool.

  10. Preheat oven to 425F.

  11. Sweet potatoes: Cut sweet potatoes into small cubes. Sprinkle about 1/4-1/2 tsp salt, chili flakes, pepper, and 1 tsp of oil on it and mix it. Roast in an oven for 15-20 mins in the preheated oven, tossing it midway.

  12. Assemble: Brush some chili/olive oil on the naans and then brush with taco sauce. Bake it in the oven for 5-6 mins. I like to place it on a parchment-lined tray and bake the naan on the bottom rack of the oven so the underneath crisps well.

  13. Take the Naan out and spread cooled refined beans on it.

  14. Sprinkle cheese over it. Add some roasted sweet potatoes and corn over it. Bake at 400F for 5-7 mins in the middle tray.

  15. Once the cheese melts take it out of the oven.

  16. Add shredded lettuce, sliced tomatoes, avocados, and cotija cheese over it.

  17. Drizzle sour cream on it and top it with the greens of the scallions.

  18. Serve hot!

Notes/Tips:

  • I like to place it on a parchment-lined tray and bake the naan on the bottom rack of the oven so the underneath crisps well. Otherwise, the base can be soggy which isn’t fun.

  • I like to brush the oil to help crisp the Naan.

  • The sweet potato really brings this recipe together but if you don’t like it you can use gold potatoes or butternut squash.

  • You can use cheddar/Amul cheese if you like.

  • If you don’t like spicy, reduce the serrano and adjust the spice with chili flakes.

  • The seasoned beans last well in the fridge for a week. It lasts well in the freezer for 1-2 months.

  • You can make it on a wrap or on a tostada if you like instead of Naan.

  • It pairs so well with spicy salsa.

  • If you want to use homemade refried beans you can, just cook the vegetables and season following the recipe above. Trust me it makes so much of a difference than using plain refried beans or tinned beans.

  • Vegan- Cook in olive oil, not butter. Use Vegan cheese and sour cream.