Cheesy Spiced Plant-Based Mince Enchiladas

Name: Cheesy Spiced Plant-Based Mince Enchiladas with Garden Cherry Tomato Salad & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Plant-Based Mince; 1 Carrot; 1 packet Cheddar Cheese; 2 Garlic; 1 packet Light Sour Cream; 6 Mini Flour Tortillas; 1 packet Mixed Salad Leaves; 1 sachet Vegetable Stock Pot; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 1 Snacking Tomatoes; 1 drizzle olive oil; ¼ cup water; ½ tsp brown sugar; 20 g butter; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Garden Cherry Tomato Salad & Sour Cream

4.5(2)

Recipe Development TeamUpdated on April 23, 2026

Get up to $230 off

Calories

722 kcal

Protein

31.2g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Soy
Milk
Gluten
Wheat
Wheat
Gluten
May contain traces of allergens
Milk
Soy

With a flavourful plant-based mince filling (with some sneaky veggies mixed in!), soft flour tortillas and melted Cheddar cheese, it's no wonder this colourful Mexican dish continues to be so popular around the dinner table.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

200 g

Plant-Based Mince

(Contains: Soy; May be present: Wheat, Gluten.)

Carrot

1 packet

Cheddar Cheese

(Contains: Milk;)

Garlic

1 packet

Light Sour Cream

(Contains: Milk;)

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Mixed Salad Leaves

1 sachet

Vegetable Stock Pot

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

1 packet

Tomato Paste

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

½ tsp

brown sugar

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories722 kcal

Energy (kJ)3020 kJ

Fat40.5 g

of which saturates21.6 g

Carbohydrate54.8 g

of which sugars15.9 g

Dietary Fibre13.8 g

Protein31.2 g

Sodium1870 mg

Potassium85.4 mg

Calcium4.6 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Finely chop garlic. • Thinly slice red apple into wedges. • Grate carrot. Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook veggie mince and carrot, breaking mince 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. TIP: For best results, drain the oil from the pan before cooking the sauce.

• To veggie filling, stir in chicken-style stock powder, the water, the brown sugar and the butter. • Simmer until thickened, 1-2 minutes. Season to taste. TIP: Add a splash of water if the veggie 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 veggie 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 veggie 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 red apple, mixed salad leaves, a drizzle of the vinegar and olive oil. • Toss to coat and season. Little cooks: Take the lead by tossing the salad!