Vegan Loaded Tostadas | PC.ca

NewVegan Loaded Tostadas

A wooden board with a plate holding a dressed plant based tostado with slises of avocaado and a bowl of plant based dip on the side.

PC Plant Based Mexican Spice Sunflower Seed Dip

New

Vegan Loaded Tostadas

Taco night is always a win, but fully loaded, messy, extra-crispy open-faced tacos? That’s a home r...

Taco night is always a win, but fully loaded, messy, extra-crispy open-faced tacos? That’s a home run. We swapped out the refried beans often used to top tostadas for the more kid-friendly PC® Plant Based Mexican Spice Sunflower Seed Dip, which has a nice smooth texture and notes of roasted garlic and lime. Buy store-bought tostada shells if you like, or follow our easy tip to make your own.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 4
  • Dish Type: Mexican, Vegan
  • Season: Fall, Winter, Spring, Summer
  • Course: Lunch, Dinner
  • Main Ingredient: Sunflower Seed Dip
  • Serving Size

    1/4 of recipe (2 tostadas)

  • Calories

    560

  • Total Carbohydrate

    34 g

  • Total Fat

    39 g

  • Saturated Fat

    7 g

  • Dietary Fibre

    12 g

  • Protein

    22 g

  • Sodium

    920 mg

  • Sugars

    4 g

NewVegan Loaded Tostadas

A wooden board with a plate holding a dressed plant based tostado with slises of avocaado and a bowl of plant based dip on the side.

PC Plant Based Mexican Spice Sunflower Seed Dip

  • Serving Size

    1/4 of recipe (2 tostadas)

  • Calories

    560

  • Total Carbohydrate

    34 g

  • Total Fat

    39 g

  • Saturated Fat

    7 g

  • Dietary Fibre

    12 g

  • Protein

    22 g

  • Sodium

    920 mg

  • Sugars

    4 g

How to make

Ingredients

  • 2 tbsp (30 mL)

    vegetable oil
  • 1 pkg (340 g)

    frozen PC® Plant Based Beefless Crumble
  • 1 pkg (24 g)

    PC® Blue Menu® Taco Seasoning Mix
  • 1/2 cup (125 mL)

    PC® Plant Based Mexican Spice Sunflower Seed Dip
  • 8

    tostadas (see tip, below)
  • 1-1/2 cups (375 mL)

    shredded iceberg lettuce
  • 3/4 cup (188 mL)

    pico de gallo or mild salsa
  • Half

    avocado, peeled, pitted and thinly sliced
  • 1/2 cup (125 mL)

    lightly packed fresh cilantro sprigs
  • shredded vegan cheese (optional)

How to make

  • Step 1

    Heat oil in large nonstick skillet over medium heat. Add frozen beefless crumble; cook, stirring frequently and breaking up any larger pieces, until golden and cooked through, 6 to 8 minutes. Add taco seasoning mix; cook, stirring constantly, 1 minute. Add ¼ cup (60 mL) water; bring to a simmer. Cook, stirring occasionally, until thickened, 1 to 2 minutes.

  • Step 2

    Spread sunflower seed dip over top of tostadas, dividing evenly. Top tostadas with beefless crumble, lettuce, pico de gallo, avocado and cilantro, dividing evenly. Sprinkle with cheese (if using).

  • Try this:

    To make your own tostadas, arrange 8 PC® Corn Tortillas in a single layer on a baking sheet and brush or mist both sides with oil or cooking spray. Bake in 450ºF (230ºC) oven until golden and crispy, 5 to 8 minutes.

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