Plant-Based Protein & Cheese Tostadas

Name: Plant-Based Protein & Cheese Tostadas with Long Green Pepper, Tomato Salsa & Hot Sauce Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Egg; 3 tbsp Sour Cream; 6 oz Ground Plant-Based Protein; 1 Onion; 1 unit Long Green Pepper; 1 tsp Chili Powder; 1 Tomato; 1 Lime; 6 Tortillas; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 1/2 cup Mexican Cheese Blend; 1 tsp Hot Sauce; 4 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Long Green Pepper, Tomato Salsa & Hot Sauce Crema

By Recipe0 System

We love a good taco, but you don’t need us to tell you how to make one—there are kits for that. Instead, we’re here to show you how to take Tex-Mex night to the next level. So enter the tostada, featuring a flat tortilla baked until crisp, with lots of surface area for piling it on. Thankfully, there are plenty of toppings in this recipe, and not just warmly-spiced ground plant-based protein and melty cheese—there’s also green pepper, tomato salsa, and a spicy sour cream.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
3 tbsp Sour Cream
6 oz Ground Plant-Based Protein
1 Onion
1 unit Long Green Pepper
1 tsp Chili Powder
1 Tomato
1 Lime
6 Tortillas
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
1/2 cup Mexican Cheese Blend
1 tsp Hot Sauce
4 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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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.

Dice tomato. Roughly chop cilantro. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. Quarter lime. Halve, core, and thinly slice green pepper into strips.
2

In a medium bowl, combine tomato, cilantro, chopped onion, juice from half the lime, and a pinch of salt and pepper.

In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
3

Heat a drizzle of olive oil in a large pan over medium-high heat. Add plant-based protein, Southwest Spice Blend, chili powder, and a few big pinches of salt. Cook, breaking up protein into pieces, until browned, 4-5 minutes.
4

Once plant-based protein is browned, add green pepper, sliced onion, and a pinch of salt to pan. Cook, stirring, until veggies are tender and plant-based protein is warmed through, 5-7 minutes.

Add stock concentrate and ¼ cup water (½ cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove pan from heat and set aside.
5

Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork.

Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through baking.) TIP: Watch carefully—tortillas brown fast!
6

Divide tortillas between plates; evenly sprinkle with Mexican cheese blend. Top with plant-based protein mixture, salsa, and crema. Serve with remaining lime wedges on the side.

Ground Plant-Based Protein is fully cooked when internal temperature reaches 165°.

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