Beyond burger tostada with marinated kale

INGREDIENTS

• 16 oz meatless burgers patties
• 3 tbsp olive oil
• 4 corn tortillas
• 1 tsp cumin
• ¼ tsp paprika
• ¼ tsp chili powder
• ¼ tsp salt
• 1 half head kale
• 1 lime
• 1 refried beans
• 2 cups cheddar cheese
• 1 tomato

TOOLS

• 1 knife
• 1 squeezer
• 1 microwavable bowl
• 1 grater
• 1 peeler
• 1 spatula
• 1 wooden spoon
• 1 skillet
• 1 bowl
• 1 microwave
• 1 serving plate
• 1 plate

Chop kale, then cut lime in half.

Squeeze halved lime with a squeezer.

Transfer refried beans to a microwavable bowl.

Shred cheddar cheese with a grater.

Peel a tomato.

Dice the tomato.

Heat 1 tbsp olive oil in a skillet. Fry corn tortilla in the skillet for 2 minutes on one side.

Flip the corn tortilla with a spatula.

Fry the tortilla on the other side for 2 more minutes, repeat this process with the rest of the tortilla.

Transfer the cripsy tortillas to a plate.

Add olive oil, meatless burgers patties, cumin, paprika, chili powder, and salt in a skillet. Cook for 3 minutes.

Crumble meatless burgers patties with a wooden spoon.

Cook for 5 minutes, stirring occasionally to get cooked crumbled meatless burgers patties.

Combine chopped kale, 1 tbsp of olive oil, and limes juice in a bowl with a wooden spoon to get coated kale.

Put refried beans in the microwavable bowl in the microwave. Turn on the heat for 2 minutes, then remove the bowl from the microwave to get warmed vegan refried beans.

Add vegan refried beans, tomatoes, cooked crumbled meatless burgers patties, coated kale, and shredded cheddar cheese to corn tortillas on a plate.

It’s ready to be served !