Incogmeato® Ground Picadillo Torta
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.
