Healthy Mexican Pizza

mexican pizzaI have been obsessed with Hungry Girl’s mexican pizza swap for a few years now! She basically made a healthier version of Taco Bell’s and I love it even more than theirs. In fact, it’s been years since I’ve had one from Taco Bell because I prefer this.

Serving Size: 1, Calories: 254, WW+ Points: 6

Fat: 6.5 g, Sodium: 803mg, Carbs: 34.5g, Fiber: 6.5g, Sugars: 3.5g, Protein: 16.5g


  • (2) 6″ corn tortillas
  • 1/3 cup frozen ground-beef-style soy crumbles (Boca is my favorite)
  • 1/2 teaspoon taco seasoning
  • 2 tablespoons fat-free refried beans
  • 2 tablespoons taco sauce
  • 3 tablespoons shredded reduced-fat Mexican-blend cheese (Sargento has a great one)

Sometimes I will change out the Boca crumbles for lean ground beef that is 94% lean or higher, although honestly, I prefer the Boca for this recipe!

Also, I don’t really like tomatoes, but you can add 1/4 cup chopped tomato as well.


  1. Preheat oven to 350°F
  2. Lay tortillas on baking sheet (may need to spray non-stick depending on your pan–I usually put down aluminum foil for easy clean up)
  3. Bake for six minutes, flip, then bake for another six minutes. Remove and keep oven on.
  4. WHILE the tortillas are cooking, cook soy crumbles with 1/4 teaspoon of taco seasoning
  5. Once tortillas are cooked, spread one of them with refried beans then top with soy crumbles
  6. Place the other tortilla on top
  7. Mix remaining taco seasoning with taco sauce then pour evenly on top of the tortilla
  8. Top with cheese and bake for about three minutes or until cheese is melted

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