Cheesy Plant-Based Protein Tostadas
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Cheesy Plant-Based Protein Tostadas

Cheesy Plant-Based Protein Tostadas

Protein that tastes like meat (without the meat)

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!

Plant-Based Protein

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit

Red Onion

1 unit


¼ ounce


1 unit


1 unit

Long Green Pepper

8 ounce

Ground Tex-Mex 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



2 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories820 kcal
Fat53 g
Saturated Fat15 g
Carbohydrate64 g
Sugar11 g
Dietary Fiber5 g
Protein31 g
Cholesterol35 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Pan
Baking Sheet



• 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.

Make Pico & Crema

• 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.

Cook Plant-Based Protein

• 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.

Cook Veggies

• 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.

Toast Tortillas

• 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.

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