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

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


  • 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 to mato diced


  • 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, 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.


*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.


Serving: 1g