One-Pan Plant-Based Protein Carnitas Tacos

🥘 Ingredients

• black pepper
  1 tsp
• chipotle powder
  1 tsp
• cilantro
  1 oz
• cooking oil
  2 tbsp
• fajita spice blend
  1 tbsp
• flour tortillas
  4
• ground plant-based protein
  10 oz
• lime
  1
• long green pepper
  1
• monterey jack cheese
  1 c
• red onion
  1
• salt
  8 tsp
• sour cream
  1 tbsp
• sugar
  4 tsp
• tomato
  1
• tomato paste
  1
• veggie stock concentrate
  1
• white wine vinegar
  1 tsp

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve and peel red onion ; very thinly slice one half and finely chop remaining. Core, deseed, and dice long green pepper into ½-inch pieces. Roughly chop cilantro . Dice tomato . Halve lime ; cut one half into wedges.

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

   2

   In a medium bowl , combine sliced onion, white wine vinegar , 2 tsp of the sugar , ½ tsp of the salt , and 1 TBSP water. Stir until sugar and salt are mostly dissolved. Set aside, stirring occasionally, until ready to serve.

   white wine vinegar: 1 tsp, sugar: 4 tsp, salt: 4 tsp
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add half the ground plant-based protein * (all for 4 servings) and season with salt and black pepper . Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, ⏱️ 4 minutes . Break up protein into pieces and continue cooking until browned all over and warmed through, ⏱️ 4 minutes more. Transfer to a plate and set aside.

   cooking oil: 2 tbsp, ground plant-based protein: 10 oz, salt: 4 tsp, black pepper: 1 tsp
4. 

   4

   Heat another drizzle of oil in same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened, ⏱️ 4 minutes . Return cooked plant-based protein to pan; add fajita spice blend , veggie stock concentrate , and half the tomato paste . Cook until fragrant, ⏱️ 1 minute . Stir in ¼ cup water (1⁄3 cup for 4), bring to a simmer, and cook until reduced and saucy, ⏱️ 3 minutes . TIP: If mixture gets too dry, add more splashes of water as needed.

   fajita spice blend: 1 tbsp, veggie stock concentrate: 1, tomato paste: 1
5. 

   5

   While filling cooks, in a small bowl , combine sour cream , a squeeze of juice from lime half to taste, and a pinch of chipotle powder (add more to taste if you like things spicy). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 1 tbsp, chipotle powder: 1 tsp
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates; fill with plant-based protein filling, tomato, monterey jack cheese , cilantro, pickled onion (draining first), and crema. (TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side.

   flour tortillas: 4, monterey jack cheese: 1 c