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Plant-Based Beef Tostada

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Plant-Based Beef Tostada
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Plant-Based Beef Tostada

Enjoy taco night with a twist with this hearty, flavorful and oh so delicious Plant-Based Beef Tostada! Featuring a crispy baked tortilla topped with creamy sweet potato, sautéed plant-based ground beef and black beans and finished with a refreshing slaw and creamy avocado.

This recipe from Beyond Meat, Inc is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings  1   Serving Size   1 tostada

Tostada

  • 1/2 teaspoon salt-free taco spice
  • 3 ounce plant-based ground beef
  • 1/8 cup apple (sliced into matchsticks)
  • 1/8 cup cabbage (chiffonade)
  • 1/2 tablespoon jalapeño (sliced)
  • 1/2 tablespoon cilantro leaves
  • 1 tablespoon slaw dressing
  • 1 corn tortilla
  • 1/2 teaspoon olive oil
  • 2 tablespoons canned black beans (low-sodium)
  • 2 tablespoons sweet potato puree
  • 1/4 small avocado (sliced)

Slaw Dressing

  • 2 tablespoons lime juice
  • 1 teaspoon agave
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt

Sweet Potato Puree

  • 1 cup sweet potato puree
  • 1 teaspoon agave
  • 1 tablespoon chipotle, canned (1 whole chopped)

Taco Spice

  • 1 1/2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin powder
  • 2 teaspoons coriander
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano

Directions

Tip: Click on step to mark as complete.

Sweet Potato Puree

  1. Microwave or bake sweet potato until fork tender.
  2. Peel skin and process potato in food processor with agave and chipotle. Set aside.

Taco Spice

  1. Combine all ingredients in a mixing bowl.
  2. Store in an airtight container and set aside.

Slaw Dressing

  1. Stir all ingredients together in mixing bowl and set aside.

Tostada

  1. Preheat oven to 350F.
  2. Season plant-based ground beef with taco spice and set aside.
  3. Mix apple, cabbage, jalapeno and cilantro with slaw dressing and set aside.
  4. Lightly spray the corn tortilla with olive oil spray and bake in the oven for 8-10 mins or until crispy. Remove tortilla from oven and set aside.
  5. Heat non-stick sauté pan with olive oil and sauté plant-based ground over medium heat, breaking apart as desired 3-4 mins until caramelized. Add black beans in towards the end of cooking and stir until warm.
  6. Build your tostada: Layer - tortilla, sweet potato puree, plant-based ground beef & bean mixture, sliced avocado and apple cabbage slaw. Enjoy.

Nutrition Facts

Plant-Based Beef Tostada

CaloriesCalories

400 Per Serving

ProteinProtein

21g Per Serving

FiberFiber

9g Per Serving

Nutrition Facts

Calories 400
Total Fat 20.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 480 mg
Total Carbohydrate 40 g
Dietary Fiber 9 g
Sugars 6 g
Protein 21 g
 

Enjoy taco night with a twist with this hearty, flavorful and oh so delicious Plant-Based Beef Tostada! Featuring a crispy baked tortilla topped with creamy sweet potato, sautéed plant-based ground beef and black beans and finished with a refreshing slaw and creamy avocado.

This recipe from Beyond Meat, Inc is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Plant-Based Beef Tostada

CaloriesCalories

400 Per Serving

ProteinProtein

21g Per Serving

FiberFiber

9g Per Serving
×
Calories 400
Total Fat 20.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 480 mg
Total Carbohydrate 40 g
Dietary Fiber 9 g
Sugars 6 g
Protein 21 g

Ingredients

Servings  1   Serving Size   1 tostada

Tostada

  • 1/2 teaspoon salt-free taco spice
  • 3 ounce plant-based ground beef
  • 1/8 cup apple (sliced into matchsticks)
  • 1/8 cup cabbage (chiffonade)
  • 1/2 tablespoon jalapeño (sliced)
  • 1/2 tablespoon cilantro leaves
  • 1 tablespoon slaw dressing
  • 1 corn tortilla
  • 1/2 teaspoon olive oil
  • 2 tablespoons canned black beans (low-sodium)
  • 2 tablespoons sweet potato puree
  • 1/4 small avocado (sliced)

Slaw Dressing

  • 2 tablespoons lime juice
  • 1 teaspoon agave
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt

Sweet Potato Puree

  • 1 cup sweet potato puree
  • 1 teaspoon agave
  • 1 tablespoon chipotle, canned (1 whole chopped)

Taco Spice

  • 1 1/2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin powder
  • 2 teaspoons coriander
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano

Directions

Tip: Click on step to mark as complete.

Sweet Potato Puree

  1. Microwave or bake sweet potato until fork tender.
  2. Peel skin and process potato in food processor with agave and chipotle. Set aside.

Taco Spice

  1. Combine all ingredients in a mixing bowl.
  2. Store in an airtight container and set aside.

Slaw Dressing

  1. Stir all ingredients together in mixing bowl and set aside.

Tostada

  1. Preheat oven to 350F.
  2. Season plant-based ground beef with taco spice and set aside.
  3. Mix apple, cabbage, jalapeno and cilantro with slaw dressing and set aside.
  4. Lightly spray the corn tortilla with olive oil spray and bake in the oven for 8-10 mins or until crispy. Remove tortilla from oven and set aside.
  5. Heat non-stick sauté pan with olive oil and sauté plant-based ground over medium heat, breaking apart as desired 3-4 mins until caramelized. Add black beans in towards the end of cooking and stir until warm.
  6. Build your tostada: Layer - tortilla, sweet potato puree, plant-based ground beef & bean mixture, sliced avocado and apple cabbage slaw. Enjoy.
 

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