Plant-Based Protein & Cheese Tostadas
with Long Green Pepper, Tomato Salsa & Hot Sauce Crema
- Milk
- Tree Nuts
- Soy
- Wheat
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.
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Ground Plant-Based Protein
(Contains: Tree Nuts, Soy, Wheat)
1 unit
Onion
1 unit
Long Green Pepper
1 teaspoon
Chili Powder
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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!
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, finding it flavorful and delicious. Some couldn't even tell the protein was plant-based! 🎉
- Ease of prep: Quick and easy to prepare, with a unique and fun tostada format that was a hit with many.
- Suggestions: Consider adding more veggies, especially onions and peppers. Some found extra cheese or refried beans enhanced the dish.
- Portions: A few felt the protein portion was small; adding beans can bulk up the meal if needed.
- Spice level: Opinions varied on spiciness; adjust seasonings and hot sauce to your preference for the perfect kick.
Reviews from our home cooks
Surprisingly incredible. Loved how easy and unique this was. We are both meat eaters and thought it was absolutely delicious. I couldn't stop talking about how good it was while I was eating. 10/10.
I'll keep saying this but the plant-based "beef" should be available as a protein option for other meals! Filling and tasty meal. I did think the amount of salt called for throughout the dish was a bit much, I did cut back on it some.
This was absolutely delicious! <3 Messy to eat, but all the more flavorful. You can't even tell that the meat is plant based.
Let me preface with: I've been vegetarian for 16 years and have tried plenty of plant-based meat alternatives. There was something off about the plant-based protein. It almost tasted like it had soy sauce which wasn't super appealing. Everything else about the recipe was delicious though!
This was quick and fairly flavorful but I've noticed that to match the nutrition values, I was only to use 1 tsp of oil for the protein. That made it quite dry so it wasn't as enjoyable.
The topping was good, but messy as you ate the tostadas. Maybe something like a bean mash would hold everything on top a little more. Still tasty though!
I really liked the plant-based protein. It could use more veggies (onions & peppers).
I like that you offer plant based meat alternatives, but in this meal - there was so little plant-based protein I had to open a can of refried beans to put on the tostadas. The square I got precooked was like 3 inches wide and 2 inches thick - and shrunk when cooked. The images on the card obviously showed far greater amounts of protein than what I was given.
I absolutely LOVE this plant based protein from the Blue Butcher that Hello Fresh uses! However, I did not use most of the ingredients in this recipe (which would have been WAY too spicy), but instead made a more plain version of vegetarian tacos. It still came out good though, but there was not enough plant based protein for all 6 tortillas.
I always feel that the tortilla dishes either don't have enough filling OR the tortilla is too big and it makes the ratio uneven. I lean more toward the latter.
