Plant-Based Protein & Cheese Tostadas

🥘 Ingredients

• black pepper
  1 pinch
• chili powder
  1 tsp
• cilantro
  2 tbsp
• flour tortillas
  4 unit
• ground plant-based protein
  8 oz
• hot sauce
  1 tsp
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• olive oil
  2 tbsp
• onion
  1 unit
• salt
  1 pinch
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tomato
  2 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

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

1. 

   1

   veggie stock concentrate sour cream ground plant-based protein onion long green pepper chili powder tomato lime flour tortillas southwest spice blend cilantro mexican cheese blend hot sauce olive oil salt black pepper

   veggie stock concentrate: 1 unit, sour cream: 2 tbsp, ground plant-based protein: 8 oz, onion: 1 unit, long green pepper: 1 unit, chili powder: 1 tsp, tomato: 2 unit, lime: 1 unit, flour tortillas: 4 unit, southwest spice blend: 1 tbsp, cilantro: 2 tbsp, mexican cheese blend: ½ cup, hot sauce: 1 tsp, olive oil: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   Adjust oven rack to top position and preheat oven to 450°F. 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.
3. 

   3

   In a medium bowl , combine diced tomato, chopped cilantro, finely 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.
4. 

   4

   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 minutes .
5. 

   5

   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 minutes . Add veggie stock concentrate and ¼ cup water. Simmer until thickened ⏱️ 1 minute . Season with salt; remove pan from heat and set aside.
6. 

   6

   Drizzle flour tortillas with olive 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. Bake on top rack, flipping halfway through, until lightly golden ⏱️ 4 minutes per side. Watch carefully as tortillas brown quickly.
7. 7

   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.