IN THE KIT
10 ozbeyond meat
4 ozplant-based chorizo sausage (1 link)
14 ozcan organic black beans
2 ozZesty taco blend
6 ozDF avocado crema
4 pcscorn tortillas
1 pcromaine heart
2 pcsroma tomatoes
1 ozgreen onion
Salt & pepper
Kitchen Items Needed
Preheat the oven to 425°F with a rack in the centre;
Finely chop half of the green onion; thinly slice remaining green onion;
Finely grate 1 teaspoon lime zest & squeeze all of the lime juice into a large bowl;
Coarsely chop tomatoes;
Thinly slice romaine crosswise, discarding end;
Finely chop cilantro leaves & stems;
Remove casing from sausage & crumble. Set aside on a plate.
Add chopped green onion to a large bowl with lime zest & juice. Whisk in 1 tablespoon oil. Add tomatoes to dressing, & toss gently to combine. Season to taste with salt & pepper. Let tomatoes stand at room temperature to marinate until serving.
Brush tortillas lightly with oil. Season with a pinch each of salt & pepper. Stack oiled tortillas; cut into ¼-inch strips. Spread on a rimmed baking sheet. Bake on centre rack, stirring once, until golden brown, 8–12 minutes (watch closely as ovens vary).
Heat 1 teaspoon oil in a large skillet over medium-high. Add beyond meat, sausage crumble & taco spice blend. Season with salt & pepper. Cook, breaking up into large pieces, until all is browned, about 1-3 minutes. Carefully spoon off any excess fat.
Continue to cook plant-based meat blend for 3-5 minutes. Add beans & the liquid to skillet. Simmer over medium-high until beans are warm & liquid is slightly reduced, 2–3 minutes. Remove from heat. Season to taste with salt & pepper.
Add sliced green onion, romaine, cilantro, & half the tortilla strips to marinated tomatoes, tossing gently to combine. Season to taste with salt & pepper.
Serve salad with seasoned plant-based meat & beans spooned over top, remaining tortilla strips, shredded carrots & drizzle with avo crèma. Enjoy!