Cheesy Mexican Plant-Based Mince Tortilla Tower
with Avocado & Sour Cream- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
Ingredients
1
Carrot
1 packet
Light Sour Cream
(Contains: Milk;)
1
Avocado
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
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!
