In this fun fusion dish, cook up a veggie filling with flavours reminiscent of an Indian dosa, then spoon it into cheesy tortillas... don't knock this creative combo till you try it!
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1
sweet potato
2 clove
garlic
1 tin
chickpeas
1 packet
tandoori paste
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
1 packet
beef mince
1 punnet
snacking tomatoes
1 sachet
Mumbai spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1
olive oil
½ cup
water
20 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 10-15 minutes. • Meanwhile, finely chop garlic. Drain and rinse chickpeas.
• SPICY! The tandoori paste is mild, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, 4-5 minutes. • Add Mumbai spice blend, tandoori paste, tomato paste and garlic and cook until fragrant, 1 minute. • Stir through the water, chickpeas, the butter and vegetable stock powder. Simmer until slightly thickened, 1-2 minutes. • Stir through roast sweet potato and the baby spinach leaves. Remove pan from heat. Season to taste.
• Arrange mini flourtortillas over a lined oven tray. Divide filling among tortillas, spooning it onto one half of each tortilla. • Top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose filling and press down with a spatula.
TIP: If the tortillas don't fit in a single layer, spread across two trays.
• Brush or spray tortillas with a drizzle of olive oil. • Bake dosa-dillas until golden, 10-12 minutes. • Spoon any overflowing filling back into dosa-dillas.
TIP: Place a sheet of baking paper and another oven tray on top of the dosa-dillas if they unfold during cooking.
• Meanwhile, halve snacking tomatoes. Roughly chop coriander. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato and stir to combine. Season to taste.
• Divide beef, chickpea and sweet potato dosa-dillas between plates. Top with salsa and coriander. • Serve with Greek-style yoghurt. Enjoy!