Plant-Based Protein Tex-Mex Messy Janes

• While potatoes roast, halve, peel, and very thinly slice ¼ of the onion; finely chop remaining. Quarter lime. Halve buns. • In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside.

• In a second small bowl, combine stock concentrate, half the cornstarch (all for 4 servings), remaining Southwest Spice Blend, and 1 TBSP water (2 TBSP for 4). • In a third small bowl, combine mayonnaise and a squeeze of lime juice. Season with salt.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion; cook, stirring, until softened, 4-5 minutes. • Add plant-based protein*; season with salt and pepper. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned and warmed through, 3-4 minutes more.

• Add 2 TBSP water (4 TBSP for 4 servings) to pan with plant-based protein, then stir in sauce base. Cook, stirring, until sauce has thickened, 2-3 minutes. (TIP: If sauce seems too thick, add another splash of water.) Taste and season with salt and pepper. Turn off heat. • Meanwhile, toast buns until golden brown.