Cheesy Plant-Based Protein Tostadas
with Pico de Gallo & Smoky Crema
Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter: the tostada, aka the perfect marriage of the two. Here, you’ll oven-toast your tortillas for a flat, golden base. Then, you’ll layer on all your toppings—think Mexican cheese blend, zesty spiced ground plant-based protein, sautéed green pepper and onion, homemade pico de gallo, smoky crema, and hot sauce. Crispy goodness awaits!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Tomato
¼ ounce
Cilantro
1 unit
Lime
1 unit
Long Green Pepper
8 ounce
Tex-Mex Ground Plant-Based Protein
1 teaspoon
Chili Powder
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Smoked Paprika
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
2 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.
• In a small bowl, combine chopped onion, tomato, cilantro, juice from half the lime, and a pinch of salt and pepper. • In a separate small bowl, combine paprika and sour cream. Season with a pinch of salt and pepper to taste.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add plant-based protein*. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up protein into pieces and cook until browned all over and warmed through, 3-4 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with chili powder, salt, and pepper. • Return plant-based protein to pan; stir to combine. Stir in ¼ cup water (½ cup for 4 servings). Cook until mixture is thickened and saucy, 1-2 minutes. TIP: If mixture seems dry, add another splash of water.
• Meanwhile, drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide between 2 baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting.) • Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. TIP: Watch carefully to avoid burning.
• Divide tortillas between plates; evenly sprinkle with Mexican cheese blend. Top with plant-based protein mixture, pico de gallo, and smoky crema. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.
Ground Plant-Based Protein is fully cooked when internal temperature reaches 165°.