Plant-Based Protein

Chipotle Beyond Beef™ Tacos

with Fresh Tomato Salsa & Monterey Jack Cheese

30 MIN

4 Servings

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From the Test Kitchen

Chipotle chile paste (made from dried, smoked jalapeño peppers) lends its deliciously bright heat to these plant-based ground Beyond Beef™ tacos, which are tempered by cooling layers of fresh tomato salsa and a dollop of sour cream. A zesty side of fluffy rice cooked with sweet peppers until delightfully tender ties all the bold flavors together.

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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

1 lb Plant-Based Ground Beyond Beef ™
8 Flour Tortillas
1 cup Jasmine Rice
½ lb Sweet Peppers
4 oz Grape Tomatoes
1 Yellow Onion
4 oz Monterey Jack Cheese
½ cup Sour Cream
2 Tbsps Tomato Paste
2 Tbsps Rice Vinegar
1 oz Sliced Pickled Jalapeño Pepper
2 tsps Chipotle Chile Paste
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 head Butter Lettuce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the salsa:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion. Thinly slice the lettuce; place in a large bowl. Grate the cheese on the large side of a box grater. Halve the tomatoes. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the pepper rice:

Meanwhile, in a medium pot, combine the rice, sliced sweet peppers, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Cook the Beyond Beef™ & onion:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef™ and diced onion; season with salt, pepper, and the spice blend. Cook, stirring frequently and breaking apart with a spoon, 6 to 8 minutes, or until browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off and the Beyond Beef™ is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Warm the tortillas:

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

5 Finish & serve your dish:

To the bowl of sliced lettuce, add the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, cooked Beyond Beef™ and onion, dressed lettuce, salsa (discarding any liquid), and grated cheese. Serve the tacos with the pepper rice on the side. Enjoy!