Cheesy Mexican Plant-Based Mince Tortilla Tower
with Avocado & Sour Cream
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Make it a family affair by whipping up a tasty plant-based mince filling and stacking the tortillas high to make a cheesy layered stack of perfection! Paired with mashed avocado and sour cream, this one calls for some serious dunking and tasting action!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Avocado
1 sachet
Vegetable Stock Pot
1 packet
Cheddar Cheese
6
Mini Flour Tortillas
1 packet
Light Sour Cream
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Tomato Paste
1 sachet
Tex-Mex Spice Blend
1
Carrot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. Little cooks: Under adult supervision, older kids can help grate the carrot.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 4-5 minutes. • Add veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add tomato paste, Tex-Mex spice blend, vegetable stock and the water. • Reduce heat to medium-low and simmer until thickened, 2-3 minutes. Season to taste. Little cooks: Help measure out the water!
• Place one mini flour tortilla on a lined oven tray. Top the tortilla with some veggie mince filling, spreading it into an even layer. Sprinkle over some Cheddar cheese. • Repeat this process until all the tortillas and filling are used up. • Bake until the top tortillas is golden, 10-12 minutes. TIP: If making for 4 people, build two tortilla towers. Little cooks: Take the lead and help assemble the tortilla tower!
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season with salt and pepper to taste. Little cooks: Help scoop out and mash the avo!
• Using a bread knife, cut plant-based mince tortilla tower into wedges (like a cake!) and divide between plates. • Serve with mashed avocado and light sour cream. Enjoy!
