Easy As Plant-Based Mince Enchiladas
with Cheddar Cheese, Sour Cream & Tomato Salad- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Wheat
- Gluten
This easy number is guaranteed to put smiles on everyone’s dials for dinner. With tasty packages of mildly spiced plant-based mince covered in gooey melted cheese and topped with sour cream; what’s not to like?
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1
Tomato
1 packet
Tomato Paste
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Wheat, Gluten.)
1
Carrot
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
⅓ cup
Water
1 tsp
brown sugar
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Grate carrot. • Cut tomato into thin wedges. 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 carrot, stirring, until tender, 2-3 minutes. Add veggie mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add All-American spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the salt, water and brown sugar, until slightly thickened, 1-2 minutes. Remove from heat.
• Set air fryer to 200ºC. Line base of air fryer basket with foil. Lay mini flour tortillas on a chopping board. Spoon veggie mince mixture down the centre. • Roll tortillas up tightly and place, seam-side down, into the air fryer basket. Spray or brush with olive oil. Sprinkle with Cheddar cheese. • Cook enchiladas (in batches) until cheese is melted and golden, 6-8 minutes. TIP: No air fryer? Preheat grill to medium-high. Drizzle a baking dish with olive oil. Prepare enchiladas as above and place, seam-side down, in a baking dish. Sprinkle over cheese and grill until cheese is golden, 8-10 minutes.
• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide plant-based mince enchiladas between plates. • Top enchiladas with a dollop of light sour cream. • Serve with tomato salad. Enjoy!
