A delicious, nutritious, and filling plant-based Mexican Pizza topped with a homemade spicy bean mix and Applewood™ Vegan Cheese. Served with fresh guacamole and a cashew sour cream.

This recipe is super easy to make, healthier than a takeaway pizza, and is topped with the 'Game-Changing' Applewood™ Vegan Cheese. Check out the recipe video below!

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


Spicy Bean Mixture

    • Olive oil
    • 2 stalks celery
    • 1 onion
    • 1 red pepper
    • Heaped tsp. cumin seeds
    • Heaped tsp. dried chilli flakes
    • ½ tsp. smoked paprika
    • 1 tin chopped tomatoes
    • 2 x tins of beans (your choice)

Cashew Sour Cream

  • 150g cashews150g waterJuice of 2 limes2 tsp. nutritional yeast ½ tsp. salt

Other Ingredients

    • Flour Tortillas
    • Guacamole
    • Grated Applewood™  Vegan Cheese


Spicy Bean Mixture:

  1. In a pan soften the celery and onion with a tbsp. of vegetable oil for 5 minutes.
  2. Add the cumin, chilli flakes and garlic and continue cooking for 1-2 minutes.
  3. Add red pepper and cook for an additional 5 minutes.
  4. Add paprika and cook for 1-2 minutes.
  5. Add in your choice of beans and the tinned tomato.
  6. Leave to cook for 30-40 minutes until reduced and thickened. 

To make the Pizzas:

  1. crisp up the flour tortillas in a frying pan with enough sunflower oil to cover the base.
  2. Spread an even layer of the bean mixture and then top with grated Applewood. Bake for 4-5 minutes until cheese has melted and then serve with guacamole and vegan sour cream. 

Cashew Sour Cream: 

  1. Blitz all together in a blender until smooth and then chill. 

Applewood Vegan will launch in 251 Asda stores nationwide in October, RRP £2.30 for a 200g block. In January 2020 it will be rolled out to all other food retailers and the entire food service. For more information, visit www.applewoodcheese.co.uk/vegan

Nutrition Information

  • Serving Size: 2

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