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March 6, 2019

Beyond Meat Tostadas with Marinated Kale

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allergens: dependent upon the “cheese” used

Get a taste of Mexico with these simple plant-based tostadas! They’re full of amazing flavors, including delicious Beyond Meat.

Beyond Meat Tostadas with Lime Marinated Kale Vegan Nut-Free Nutfreevegan Vegetarian Mexican Recipe

I had to amend this recipe introduction. It was locked and loaded, scheduled to go live today, and then yesterday Beyond Meat made a big announcement that I felt like I had to include here. This recipe is for Beyond Meat Tostadas with Marinated Kale, and it uses crumbled up Beyond Burgers as its base. Well yesterday the company made this dish easier for future cooks to make by announcing their latest release, Beyond Beef. It’s a ground beef-like product that takes the place of what I’ve done here with the burgers. So simple! I’m glad they’re putting this product out because I’ve crumbled up their burgers for a lot of different things over the past few years. Now my only hope is that it isn’t $20 per pound . . .

OK, back to our regularly scheduled programming!



I’m a huge fan of tostadas. They’re basically a combination of tacos and little pizzas, two of the best foods in the world. Who wouldn’t love that? My only problem with them is that I’m a pretty sloppy eater when it comes to them. If that crispy tortilla breaks off in a weird way when I bite into it, I’m wearing most of the ingredients. Maybe I just need to eat more carefully, but that’s hard to do with tostadas—especially the ones I’ve made here—because they’re so darn good!

As I mentioned above, this recipe uses Beyond Burgers that are crumbled up. That’s my preference, but any plant-based meat would suffice. And as good as the “meat” is, what I love most about these tostadas is the marinated kale. It’s a very simple blend of lime juice and olive oil, but I think that elevates the flavors a lot more than the usual iceberg lettuce you find of other versions. And if you read this site with any regularity, you know that I’m a sucker for kale.

Tell Me What You Think

As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. It’s always super fun to see these dishes out in the wild!

 

 

Beyond Meat Tostadas with Lime Marinated Kale Vegan Nut-Free Nutfreevegan Vegetarian Mexican Recipe
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5 from 1 vote

Beyond Meat Tostadas with Marinated Kale

Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Sandwiches and Wraps
Cuisine: Mexican
Yield: 4 tostadas
Author: The Nut-Free Vegan

Ingredients

  • 3 Tsp. olive oil separated
  • 4 corn tortillas
  • 2 Beyond Meat burger patties
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. chili powder*
  • 1/2 tsp. salt
  • 2 cups kale chopped
  • Juice from 1 lime
  • 1 can vegan refried beans
  • 2 cups vegan cheddar cheese shreds
  • 1 tomato diced

Instructions

  • Heat 1 Tbsp. oil over medium heat in a skillet and fry the tortillas, turning over after about 2 minutes. Cook for another 2 minutes until both sides start to brown and they're crispy. Set aside.
  • Heat 1 Tbsp. oil in same pan and add Beyond Burger patties, cumin, paprika, chili powder and salt. Break up into crumbles with a wooden spoon while it cooks. Once the "meat" is fully browned, set aside.
  • Put kale into a large bowl with remaining oil and lime juice. Massage together until the kale begins to turn brighter green and release its essence, about 1 minute.
  • Heat refried beans according to can instructions (I just nuked them in the microwave for 2 minutes).
  • Assemble tostatas with refried beans, Beyond meat, kale, vegan cheese and tomatoes. Add any other toppings you desire and enjoy.

Notes

*You can replace the chili powder with cayenne or any other kind of pepper (I actually used New Mexico Pepper Powder) for a little more heat.
This recipe is gluten-free.

Nutrition

Serving: 1g

 

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Filed Under: Sandwiches/Burgers Tagged With: Beyond Meat, Gluten-Free, Kale, Mexican, Tostada

Reader Interactions

Comments

  1. Edith says

    September 12, 2023 at 8:12 pm

    You never mentioned the paprika in the recipe

    Reply
    • Steven Seighman says

      September 18, 2023 at 10:28 am

      Thank you, Edith! I’ve added paprika to the instructions.

      Reply

Trackbacks

  1. Beyond Beef Dirty Rice | The Nut-Free Vegan says:
    December 14, 2019 at 11:06 am

    […] crumbling up their Beyond Burgers into “ground meat,” which I went on to use in this delicious tostada recipe. But now you can just buy a block of “beef” and save yourself the extra work. […]

    Reply
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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
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