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
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
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 |
Ingredients
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
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2 tablespoons lime juice -
1 teaspoon agave -
1 tablespoon red wine vinegar -
1/4 teaspoon salt
Sweet Potato Puree
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1 cup sweet potato puree -
1 teaspoon agave -
1 tablespoon chipotle, canned (1 whole chopped)
Taco Spice
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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
Sweet Potato Puree
-
Microwave or bake sweet potato until fork tender. -
Peel skin and process potato in food processor with agave and chipotle. Set aside.
Taco Spice
-
Combine all ingredients in a mixing bowl. -
Store in an airtight container and set aside.
Slaw Dressing
-
Stir all ingredients together in mixing bowl and set aside.
Tostada
-
Preheat oven to 350F. -
Season plant-based ground beef with taco spice and set aside. -
Mix apple, cabbage, jalapeno and cilantro with slaw dressing and set aside. -
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. -
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. -
Build your tostada: Layer - tortilla, sweet potato puree, plant-based ground beef & bean mixture, sliced avocado and apple cabbage slaw. Enjoy.