---
title: Cheesy Plant-Based Protein Tostadas
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/cheesy-plant-based-protein-tostadas-642304bef081a5e87507f448"
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Plant-Based Protein
  - Spicy
rating: 4.5
rating_count: 260
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the plant-based protein's taste and texture, finding it surprisingly similar to real meat."
  - theme: Ease of prep
    text: "Quick and easy to make, though some found the crumbles messy to cook as they popped in the pan."
nutrition:
  calories: 820
  protein: 30
  fat: 52
  saturated fat: 14
  carbohydrates: 64
  sugar: 10
  fiber: 5
  cholesterol: 35
  sodium: 1520
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Tostadas/cheesy-plant-based-protein-tostadas.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce.
Halve and peel @red onion{1}; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice @tomato{2}(diced). Roughly chop @cilantro{½%oz}(roughly chopped). Quarter @lime{2}(quartered). Halve, core, and thinly slice @long green pepper{2}(thinly sliced) into strips.

In a #small bowl{}, combine chopped onion, tomato, cilantro, juice from half the lime, and a pinch of @salt{} and @pepper{}.
In a separate #small bowl{}, combine @smoked paprika{2%tsp} and @sour cream{3%tbsp}. Season with a pinch of salt and pepper to taste.

Heat a large drizzle of @cooking oil{3%tbsp}(divided) in a #large pan{} over medium-high heat. Add @Tex-Mex ground plant-based protein{16%oz}*. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, ~{3-4%minutes}.
Break up protein into pieces and cook until browned all over and warmed through, ~{3-4%minutes} more.
Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until browned and tender, ~{5-7%minutes}. Season with @chili powder{2%tsp}, salt, and pepper.
Return plant-based protein to pan; stir to combine. Stir in @water{¼%cup} (½ cup for 4 servings). Cook until mixture is thickened and saucy, ~{1-2%minutes}. TIP: If mixture seems dry, add another splash of water.

Meanwhile, drizzle @flour tortillas{12%unit} with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a #baking sheet{} in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide between 2 baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting.)
Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, ~{4-5%minutes} per side. TIP: Watch carefully to avoid burning.

Divide tortillas between plates; evenly sprinkle with @Mexican cheese blend{1%cup}. Top with plant-based protein mixture, pico de gallo, and smoky crema. Drizzle with @hot sauce{2%tsp} to taste. Serve with remaining lime wedges on the side.
Ground Plant-Based Protein is fully cooked when internal temperature reaches 165 degrees.