Double Fiery Plant-Based Mince Nachos
with Charred Corn Salsa & Tortilla Chips
You're going to want to pile your plate up high with this fiery nachos, which happens to be both meatless and dairy-free, thanks to two plant-based ingredients - the mince and the smokey aioli.
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
Coriander
2
Garlic
1 packet
Baby Spinach Leaves
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
400 g
Plant-Based Mince
1
Tomato
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 packet
Tomato Paste
1 tin
Sweetcorn
1 sachet
Mexican Fiesta Spice Blend
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Roughly chop capsicum and tomato. • Finely chop garlic. • Drain sweetcorn.
• 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. 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 until softened, 4-5 minutes. • Add plant-based mince and cook in batches, 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.
• Divide tortilla chips between plates. • Top with fiery plant-based mince, charred corn salsa and a dollop of plant-based smokey aioli. • Tear over coriander to serve. Enjoy!
