One-Pan Plant-Based Protein Carnitas Tacos

🥘 Ingredients

• Monterey Jack cheese
  1 unit
• black pepper
  1 tsp
• chipotle powder
  1 tsp
• cilantro
  1 unit
• cooking oil
  1 tbsp
• fajita spice blend
  1 unit
• flour tortillas
  1 unit
• ground plant-based protein
  1 unit
• lime
  1 unit
• long green pepper
  1 unit
• red onion
  1 unit
• salt
  ½ tsp
• sour cream
  1 unit
• sugar
  2 tsp
• tomato
  1 unit
• tomato paste
  1 unit
• veggie stock concentrate
  1 unit
• white wine vinegar
  1 tbsp

🍳 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 the remaining half. Core, deseed, and dice long green pepper into ½-inch pieces. Roughly chop cilantro . Dice tomato . Halve lime and cut one half into wedges.

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

   2

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

   white wine vinegar: 1 tbsp, sugar: 2 tsp, salt: ½ tsp
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add ground plant-based protein and season with salt and black pepper . Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom ⏱️ 3 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: 1 tbsp, ground plant-based protein: 1 unit, black pepper: 1 tsp
4. 

   4

   Heat another drizzle of oil in the same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened ⏱️ 3 minutes . Return cooked protein to pan; add fajita spice blend , veggie stock concentrate , and half the tomato paste . Cook until fragrant ⏱️ 1 minute . Stir in water, bring to a simmer, and cook until reduced and saucy ⏱️ 2 minutes . If mixture gets too dry, add more splashes of water as needed.

   fajita spice blend: 1 unit, veggie stock concentrate: 1 unit, tomato paste: 1 unit
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 . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 1 unit, 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 protein filling, tomato, Monterey Jack cheese , cilantro, pickled onion (draining first), and crema. Serve with lime wedges on the side.

   flour tortillas: 1 unit, Monterey Jack cheese: 1 unit