Cheesy Plant-Based Protein Tostadas

🥘 Ingredients

• chili powder
  1 tsp
• cilantro
  1 unit
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• green pepper
  1 unit
• hot sauce
  1 tbsp
• lime
  1 unit
• mexican cheese blend
  ½ cup
• red onion
  1 unit
• smoked paprika
  1 tsp
• sour cream
  ¼ cup
• tex-mex ground plant-based protein
  8 oz
• tomato
  1 unit

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

   Preheat oven to 450 degrees F. Wash and dry produce. Halve and peel red onion ; thinly slice one half and finely chop the remaining half until you have 2 TBSP. Dice tomato . Roughly chop cilantro . Quarter lime . Halve, core, and thinly slice green pepper into strips.

   red onion: 1 unit, tomato: 1 unit, cilantro: 1 unit, lime: 1 unit, green pepper: 1 unit
2. 

   2

   In a small bowl , combine chopped onion, tomato, cilantro, juice from half the lime, and a pinch of salt and pepper. Set aside to make the pico de gallo.
3. 

   3

   In a separate small bowl , combine smoked paprika and sour cream . Season with a pinch of salt and pepper to taste to make the smoky crema.

   smoked paprika: 1 tsp, sour cream: ¼ cup
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add tex-mex ground plant-based protein . Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom ⏱️ 3 minutes .

   cooking oil: 2 tbsp, tex-mex ground plant-based protein: 8 oz
5. 

   5

   Break up protein into pieces and cook until browned all over and warmed through ⏱️ 3 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
6. 

   6

   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 minutes . Season with chili powder , salt, and pepper.

   chili powder: 1 tsp
7. 7

   Return plant-based protein to pan; stir to combine. Stir in ¼ cup water. Cook until mixture is thickened and saucy ⏱️ 1 minute . If mixture seems dry, add another splash of water.
8. 8

   Drizzle flour tortillas with oil; 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.

   flour tortillas: 4 unit
9. 9

   Toast on top rack, carefully flipping tortillas halfway through, until lightly golden ⏱️ 4 minutes per side. Watch carefully to avoid burning.
10. 10

    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.

    mexican cheese blend: ½ cup, hot sauce: 1 tbsp