Beyond Meat Tostadas with Marinated Kale
Yield: 4 tostadas
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.
This recipe is gluten-free.
Nutrition
Serving: 1g