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.
