IN THE KIT
12 ozoz beyond meat
4 ozred & green cabbage
2 ozred onion
4 ozDF yogurt avocado dressing**
8 ozcharred corn salad*
8 ozplant based cheese
2 ozZesty taco blend
*Charred corn salad: Organic corn kernels, green onion, cilantro, apple cider vinegar
**Avocado dressing: DF yogurt, avocado, apple cider vinegar
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Preheat broiler with top rack 6 inches from heat source;
Core & finely slice cabbage;
Remove cilantro leaves from stems, finely chopping both;
Peel & finely dice red onion.
Lightly brush pitas all over with oil. Transfer to a rimmed baking sheet. Broil on top oven rack until lightly browned on both sides, 1–2 minutes per side (watch closely as broilers vary).
Heat 2 teaspoons oil in a medium skillet over medium-high. Add chopped onions & a pinch each of salt & pepper. Cook, stirring, until tender & browned in spots, 3–4 minutes. Add beyond meat & taco blend and cook, breaking up meat into smaller pieces, until browned & cook through, 3–4 minutes.
Add cabbage & carrots to bowl. Add avocado dressing, a pinch of salt & pepper, mix together.
Divide beyond meat mixture between pitas. Drizzle with oil, then top with cheddar. Broil on top oven rack until edges of pitas are lightly toasted & cheese is melted, about 1 minute (watch closely).
Serve gorditas topped with some of the slaw, garnished with whole cilantro leaves. Serve remaining slaw on the side with charred corn salad. Enjoy!