Double Fiery Plant-Based Mince Nachos

• Heat a large frying pan over high heat. Cook corn 
kernels until lightly browned, 4-5 minutes.
• Transfer charred corn to a bowl. Allow to cool 
slightly, then add tomato and a drizzle of olive 
oil and white wine vinegar. Toss to combine.
Season to taste with salt and pepper.

TIP: Cover the pan with a lid if the kernels are 
‘popping’ out. 

• While the corn is charring, cut mini flour 
tortillas into wedges.
• Place tortilla wedges in a single layer on a lined 
oven tray. Drizzle (or spray) with olive oil, season 
with a pinch of salt and pepper and turn to coat.
• Bake until golden, 6-8 minutes.

TIP: If the tortilla wedges don’t fit in one layer, 
spread them over two oven trays. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook capsicum, tossing, until 
softened, 4-5 minutes.
• Add plant-based mince and cook until browned, 
2-3 minutes.
• SPICY! This spice blend is hot. Add less if you’re 
sensitive to heat. Add garlic, Mexican Fiesta 
spice blend and tomato paste and cook, stirring 
until fragrant, 1 minute.
• Add the water and simmer until slightly reduced, 
1-2 minutes.

TIP: Add another splash of water to loosen the 
mixture, if needed. 

• Stir in baby spinach leaves until wilted,
1 minute. 
• Finely chop coriander.