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Plant-Based Protein & Cheese Tostadas
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Plant-Based Protein & Cheese Tostadas

Plant-Based Protein & Cheese Tostadas

with Long Green Pepper, Tomato Salsa & Hot Sauce Crema

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.

Tags:
Plant-Based Protein
Allergens:
Milk
Soy
Tree Nuts
Wheat

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

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Tomato

¼ ounce

Cilantro

1 unit

Yellow Onion

1 unit

Lime

1 unit

Long Green Pepper

3 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

6 ounce

Ground Plant-Based Protein

(Contains Soy, Tree Nuts, Wheat)

1 tablespoon

Southwest Spice Blend

1 teaspoon

Chili Powder

1 unit

Veggie Stock Concentrate

6 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery

Salt

Pepper

4 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories750 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate76 g
Sugar15 g
Dietary Fiber8 g
Protein29 g
Cholesterol25 mg
Sodium1500 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.

Utensils

Medium Bowl
Small Bowl
Large Pan
Baking Sheet

Instructions

Prep
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.

Make Salsa & Crema
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.

Brown Protein
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.

Simmer Protein & Veggies
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.

Bake Tortillas
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!

Serve
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°.