This dish is a fabulous fusion of hearty Indian and Mexican-inspired flavours. Lace the beef mince with our Mumbai spice blend, before stuffing it into soft flour tortillas - which you'll bake until they're crisp and golden on the outside, the perfect handheld vessel for the juicy filling.
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1
brown onion
1 packet
beef mince
1 packet
tomato paste
1 sachet
vegetable stock powder
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
tomato
1
cucumber
1 bag
coriander
1
carrot
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 sachet
Mumbai spice blend
olive oil
½ cup
water
30 g
plant-based butter (for the sauce)
drizzle
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 4-5 minutes. • Add beef mince and cook until slightly browned, 3-4 minutes. Drain excess oil from pan. • Add Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the water, the plant-based butter and vegetable stock powder and cook until slightly thickened, 1-2 minutes. Season to taste.
• Arrange mini flour tortillas on a lined oven tray. Divide filling evenly between tortillas, spooning it onto one half of each tortilla. • Fold empty half of each tortilla over to enclose the filling and press down gently with a spatula.
TIP: If the foldovers don't fit in a single layer, spread across two oven trays!
• Brush or spray the foldovers with a drizzle of olive oil. • Bake until golden, 10-12 minutes.
TIP: You can place a sheet of baking paper and a second oven tray on top of the foldovers if they unfold during cooking.
• Roughly chop coriander, tomato and cucumber. • In a medium bowl, combine coriander, tomato, cucumber. Add a drizzle of the white wine vinegar and olive oil. Toss to coat. Season to taste.
• Divide beef mince and veggie foldovers between plates. • Serve with tomato, cucumber and coriander salsa. • Top with plant-based aioli. Enjoy!