Beyond Meat Gordita with Charred Corn Salad & Creamy Avocado Slaw

Beyond Meat Gordita

fresh ingredients


  • 12 oz
    oz beyond meat
  • 4 oz
    red & green cabbage
  • 4 oz
  • 2 oz
    red onion
  • 4 oz
    DF yogurt avocado dressing**
  • 8 oz
    charred corn salad*
  • 8 oz
    plant based cheese
  • 2 oz
    Zesty taco blend
  • 2
  • 12
  • 2 oz

*Charred corn salad: Organic corn kernels, green onion, cilantro, apple cider vinegar

**Avocado dressing: DF yogurt, avocado, apple cider vinegar


Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Rimmed baking sheet

Medium skillet

Box grater


Medium bowl 

cook along



Preheat broiler with top rack 6 inches from heat source;

Core & finely slice cabbage;

Grate carrot;

Remove cilantro leaves from stems, finely chopping both;

Peel & finely dice red onion.

1Toast Flatbreads

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).

2Cook Onions & Beyond Meat

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.

3Make Slaw

Add cabbage & carrots to bowl. Add avocado dressing, a pinch of salt & pepper, mix together. 

4Assemble Gordita

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).

5To Serve

Serve gorditas topped with some of the slaw, garnished with whole cilantro leaves. Serve remaining slaw on the side with charred corn salad. Enjoy!