Incogmeato® Ground Blend Double Decker Tostada

with onion dip, bean dip, shredded lettuce, cheddar cheese, and olives

Servings: 1 Tostada

Ingredients

Onion Dip

1 cup Caramelized onions
1.5 tsp. Sherry vinegar
3/4 lb. Cream cheese (or sub vegan cream cheese), room temperature
1/4 cup Mayonnaise (or sub vegan mayo)
1/2 cup Sour cream (or sub vegan sour cream)
1 Tbs. Dry minced onion
2 tsp. Dry minced garlic
1 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

Bean Dip

1 16-oz. can Refried beans
1 tsp. Chili powder
2 tsp Jalapeño hot sauce
1 Tbs. Chipotle hot sauce
1/2 lime Lime juice
2 oz. Incogmeato™ ground blend
as needed Taco seasoning
2 ea. Tostada
3 Tbs. Onion Dip
3 Tbs. Bean Dip
¼ cup, loosely packed Shredded iceberg lettuce “shrettuce”
8 slices Black olives
2 Tbs. Sharp cheddar cheese, grated (or sub vegan cheese)
for garnish Ground black pepper
for garnish Scallions, sliced

Recipe Directions

1. For Onion Dip: Place carmelized onions, vinegar, cream cheese, mayonnaise, sour cream, dry minced onion and garlic, Kosher salt, and black pepper in a food processor and blend. Pulse occasionally to break up the cream cheese until everything is fully incorporated. Reserve until ready to build the tostada.
2. For the Bean Dip: Whisk together refried beans, chili powder, jalapeno and chipotle hot sauces, and lime juice in a medium mixing bowl. Reserve until ready to build the tostada.
3. Take the onion and bean dips out of the fridge about 15 minutes before building the tostada so they are easier to spread without breaking the tostada.
4. Cook the ground blend according to the package. While cooking, season liberally with taco seasoning. Cook until browned and heated through; season to taste.
5. To assemble Tostada: Swipe the onion dip on one of the tostadas and the bean dip on the other. Top the bean dip tostada with iceberg lettuce, black olives and cheese. Place the onion dip tostada on top, top with ground blend. Garnish with black pepper and scallions.