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.
JOIN THE COMMUNITY
To receive exclusive coupons, availability updates of our sizzling Beyond Burger and Beyond Sausage, and other news you can use, sign up below!
By clicking 'GO', you consent to Beyond Meat using your email address and postal code to receive emails about products, recipes and more. You can opt out at any time.