How to make
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
8tostadas (see tip, below)
1-1/2 cups (375 mL)shredded iceberg lettuce
3/4 cup (188 mL)pico de gallo or mild salsa
Halfavocado, 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.