Plant-Based Protein & Cheese Tostadas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend
  2 tbsp
• black pepper
  1 tsp
• chili powder
  2 tsp
• cilantro
  ½ oz
• flour tortillas
  12 unit
• ground plant-based protein
  12 oz
• hot sauce
  2 tsp
• lime
  2 unit
• long green pepper
  2 unit
• olive oil
  2.667 tbsp
• onion
  1
• salt
  1 tsp
• sour cream
  6 tbsp
• tomato
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium bowl
• small bowl
• large pan
• baking sheet

1. 

   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 long green pepper into strips.

   tomato: 2 unit, cilantro: ½ oz, onion: 1, lime: 2 unit, long green pepper: 2 unit
2. 

   2

   In a medium bowl , combine tomato, cilantro, chopped onion, juice from half the lime, and a pinch of salt and black 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.

   salt: 1 tsp, black pepper: 1 tsp, sour cream: 6 tbsp, hot sauce: 2 tsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground 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.

   olive oil: 2.667 tbsp, ground plant-based protein: 12 oz, Southwest Spice Blend: 2 tbsp, chili powder: 2 tsp
4. 

   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 veggie 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.

   veggie stock concentrate: 2 unit
5. 

   5

   Drizzle flour 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!

   flour tortillas: 12 unit
6. 

   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 degrees.

   Mexican cheese blend: 1 c