Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

Name: Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1 Tomato; 1/4 oz Cilantro; 1 Lime; 1 unit Long Green Pepper; 8 oz Tex-Mex Ground Plant-Based Protein; 1 tsp Chili Powder; 6 Tortillas; 1/2 cup Mexican Cheese Blend; 1 1/2 tbsp Crema; 1 tsp Smoked Paprika; 1 tsp Hot Sauce; Salt; Black Pepper; 2 tbsp Cooking Oil

By Recipe0 System

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!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 Tomato
1/4 oz Cilantro
1 Lime
1 unit Long Green Pepper
8 oz Tex-Mex Ground Plant-Based Protein
1 tsp Chili Powder
6 Tortillas
1/2 cup Mexican Cheese Blend
1 1/2 tbsp Crema
1 tsp Smoked Paprika
1 tsp Hot Sauce
Salt
Black Pepper
2 tbsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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 crema and paprika. Season with a pinch of salt and pepper to taste.
3

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.
4

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.
5

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.
6

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.

Plant-based protein is fully cooked when internal temperature reaches 165°.

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