1 Beyond Burger® package (2 patties)
3 Tbsp. olive oil, separated
4 corn tortillas
1 tsp. cumin
½ tsp. paprika
½ tsp. chili powder*
½ tsp. salt
2 cups kale, chopped
Juice from 1 lime
1 can vegan refried beans
2 cups vegan cheddar cheese shreds
1 tomato, 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 the 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 a 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 tostadas with refried beans, Beyond meat, kale, vegan cheese and tomatoes. Add any other toppings you desire and enjoy.
*Replace the chili powder with cayenne or any other kind of pepper. New Mexico Pepper Powder adds for a little more heat.
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