Cheesy Plant-Based Protein Tostadas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Tex-Mex ground plant-based protein
  1 lb
• chili powder
  2 tsp
• cilantro (roughly chopped)
  ½ oz
• cooking oil (divided)
  3 tbsp
• flour tortillas
  12 unit
• hot sauce
  2 tsp
• lime (quartered)
  2
• long green pepper (thinly sliced)
  2
• pepper
• red onion
  1
• salt
• smoked paprika
  2 tsp
• sour cream
  3 tbsp
• tomato (diced)
  2
• water
  ¼ cup

🍳 Cookware

• small 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 all produce. Halve and peel red onion ; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice tomato . Roughly chop cilantro . Quarter lime . Halve, core, and thinly slice long green pepper into strips.

   red onion: 1, tomato: 2 (diced), cilantro: ½ oz (roughly chopped), lime: 2 (quartered), long green pepper: 2 (thinly sliced)
2. 

   2

   In a small bowl , combine chopped onion, tomato, cilantro, juice from half the lime, and a pinch of salt and pepper . In a separate small bowl , combine smoked paprika and sour cream . Season with a pinch of salt and pepper to taste.

   salt, pepper, smoked paprika: 2 tsp, sour cream: 3 tbsp
3. 

   3

   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, ⏱️ 3-4 minutes . Break up protein into pieces and cook until browned all over and warmed through, ⏱️ 3-4 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 3 tbsp (divided), Tex-Mex ground plant-based protein: 1 lb
4. 

   4

   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, ⏱️ 5-7 minutes . Season with chili powder , salt, and pepper. Return plant-based protein to pan; stir to combine. Stir in water (½ cup for 4 servings). Cook until mixture is thickened and saucy, ⏱️ 1-2 minutes . TIP: If mixture seems dry, add another splash of water.

   chili powder: 2 tsp, water: ¼ cup
5. 

   5

   Meanwhile, drizzle flour tortillas with 1 TBSP oil (2 TBSP for 4 servings); 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. (For 4, divide between 2 baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting.) Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, ⏱️ 4-5 minutes per side. TIP: Watch carefully to avoid burning.

   flour tortillas: 12 unit
6. 

   6

   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. Ground Plant-Based Protein is fully cooked when internal temperature reaches 165 degrees.

   Mexican cheese blend: 1 c, hot sauce: 2 tsp