Classic Tostadas
Cilantro-Lime Zucchini Rice
Ingredients
- 1 lb plant-based ground beef
- 1 Tbsp olive oil
- ½ (1-oz) envelope low-sodium taco seasoning
- ⅓ cup water
- 12 tostada shells
- 1 (16-oz) can vegetarian refried beans
- ¾ cup vegan sour cream
- 2 cup chopped romaine lettuce
- 1 cup shredded vegan Cheddar cheese
- 3 Roma tomato, chopped
Instructions
- Cook plant-based beef in hot oil in a large skillet over medium heat 8 to 10 minutes or until browned and crumbly. Stir in taco seasoning and water; cook 3 minutes or until thickened.
- Meanwhile, heat tostada shells and beans according to package directions. Spread beans on tostadas. Spread sour cream over beans; top with plant-based beef, lettuce, cheese, and tomatoes.
Side Dish Ingredients
- 2 (3.5-oz) pkg boil-in-bag brown rice
- 1 zucchini, grated
- 2 Tbsp chopped fresh cilantro
- 2 tsp lime zest
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook rice according to package directions. Stir in zucchini, cilantro, zest, salt, and pepper.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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