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Incogmeato® Ground Picadillo Torta
Incogmeato® Ground Picadillo Torta 1

Incogmeato® Ground Picadillo Torta

Products Used: Incogmeato® Plant-Based Ground
Servings: 6

Ingredients

Incogmeato Picadillo

  • 1 Tbs. Vegetable oil
  • ½ cup Poblano, diced, deseeded
  • ½ cup White onion, diced
  • 1 tsp. Garlic, fresh minced
  • 1 ea. Jalapeño, fresh minced
  • 1 lb. Incogmeato® Plant-Based Ground
  • 1 cup Kale, chopped small
  • 1 cup Black beans, whole
  • ½ tsp. Onion, granulated
  • ½ tsp. Salt, kosher
  • ½ tsp. Smoked paprika
  • ½ tsp. Cumin, ground
  • ½ tsp. Black pepper, ground
  • 6 ea. Hoagie roll
  • 1 ½ cup Cabbage, shredded
  • 2 tbs. Carrot, shredded
  • 2 ea. Lime, halved
  • ½ cup Mayonnaise, vegan
  • 3 cups Incogmeato Picadillo
  • 18 slices Tomato, sliced
  • 1 cup Pickled jalapeño, sliced
  • 3 ea. Avocado, sliced
  • 3 Tbs. Cilantro leaves
  • as needed Salsa

Recipe Directions

For Incogmeato Picadillo:
1. Heat oil in a nonstick skillet.
2. Add diced poblano, onion, garlic, and jalapeño to pan.
3. Cook over medium high heat until onions begin to brown, about 5 minutes.
4. Add Incogmeato and break up with a spoon. When heated through, add kale, black beans, granulated onion, salt, and spices. Continue cooking until kale wilts.
To serve:
1. Cut Hoagie Rolls in half lengthwise and heat.
2. Toss cabbage with carrots, and lime.
3. When bread is hot, apply 1 Tbs. of vegan mayonnaise to the bottom of the bun.
4. Next, add ½ cup of Incogmeato Picadillo on top of the mayonnaise.
5. Onto bread, layer three tomato slices, followed by 1 Tbs. of pickled jalapeno, and ½ avocado (sliced).
6. Spread ½ cup of cabbage and carrot mixture over the sandwich. Top the sandwich with cilantro leaves and salsa (if using), serve.