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 corn kernels are 
‘popping’ out. 

• While the corn is charring, cut mini flourtortillas
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 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.