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SuperQuick Loaded Plant-Based Protein Shreds Tostadas
Cat and Nat's Favs
Veggie
SuperQuick
SuperQuick Loaded Plant-Based Protein Shreds Tostadas

with Avocado, Salsa and Feta

5 min
Difficulty: 1/3
Mexican

Ingredients: Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Romaine Lettuce • Avocado • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yellow onion • Creamy dressing (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), salt, sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) (egg, milk) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Silicone Brush
Brush

Tags

Veggie
SuperQuick
Ready-in-20
Ingredients
Plant-Based Protein Shreds

Plant-Based Protein Shreds

200 g

Flour Tortillas

Flour Tortillas

6 unit(s)

Onion, chopped

Onion, chopped

56 g

Avocado

Avocado

1 unit(s)

Lettuce

Lettuce

1 unit(s)

Cilantro

Cilantro

7 g

Creamy Dressing

Creamy Dressing

43 mL

Tomato Salsa

Tomato Salsa

0.5 cup

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Chili-Cumin Spice Blend

Chili-Cumin Spice Blend

11 g

Oil

Oil

1 tbsp

Salt

Salt

0.063 tsp

Pepper

Pepper

0.063 tsp

Preparation
1
Toast tostadas

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Line a baking sheet with aluminum foil.
  • On the prepared baking sheet, arrange tortillas. Poke each tortilla with a fork 2-3 times.
  • Brush tortillas with 1/2 tbsp (1 tbsp) oil.
  • Broil in the middle of the oven, for 2-5 min, flipping halfway through until crisp and golden. (NOTE: Don't crowd the baking sheet; broil in 2 batches if needed.) 

2
Prep

  • Heat a large non-stick pan over medium-high.
  • While the pan heats, peel, pit, then cut avocado into 1/4-inch slices.
  • Roughly chop cilantro.
  • Thinly slice lettuce.

3
Cook plant-based protein shreds

  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds, onions and Chili-Cumin Spice Blend. Cook for 6-8 min, tossing occasionally, until cooked through.** Season with salt and pepper.

4
Finish and serve

  • Arrange tostadas on a clean surface.
  • Spread creamy dressing over top of tostadas.
  • Top with lettuce, protein shred mixture, avocado and salsa.
  • Divide tostadas between plates.
  • Sprinkle feta and cilantro over top.

5
Modularity step (under step 3)

If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.

Nutrition per serving

940

kcal

Calories

60

g

Fat

9

g

Saturated Fat

77

g

Carbohydrate

13

g

Sugar

14

g

Dietary Fiber

32

g

Protein

20

mg

Cholesterol

2310

mg

Sodium

0.2

g

Trans Fat

1300

mg

Potassium

350

mg

Calcium

6

mg

Iron

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