Cheesy Tex-Mex Plant-Based Mince Enchiladas
with Garden Salad & Sour Cream
Taquitos, quesadillas, enchiladas ... whatever you like to call them, these tex-mex spiced tortillas are a household name. By dousing up the PB beef with all your favourite Mexican flavours, this cutlery-free meal will be devoured in an instant! Dig in!
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 packet
Mixed Salad Leaves
1 packet
Tomato Paste
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
2
Garlic
1
Carrot
250 g
Beef & Pork Mince
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1
Red Apple
Utensils
Cooking Steps
• Thinly slice tomato into wedges. • Finely chop garlic. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook plant-based mince and carrot, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, and add garlic, Tex-Mex spice blend and tomato paste, and cook until fragrant, 1 minute.
• To beef filling, stir in chicken-style stock powder, the water, the brown sugar and butter. • Simmer until thickened, 1-2 minutes. Season to taste.
TIP: Add a splash of water if the beef mixture looks dry!
• Meanwhile, preheat grill to medium-high. Drizzle a large baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon some beef mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and beef mixture, ensuring they fit snugly in the baking dish. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until warmed through and cheese is melted and golden, 8-10 minutes.
Little cooks: Take charge of assembling the enchiladas!
• Meanwhile, in a medium bowl, add tomato, mixed salad leaves, a drizzle of white wine vinegar and olive oil. • Toss to coat and season.
• Divide cheesy Tex-Mex 'beef' enchiladas and garden salad between plates. • Top with light sour cream. Enjoy!
