Easy Plant-Based Mexican Mince Loaded Fries
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Easy Plant-Based Mexican Mince Loaded Fries

Easy Plant-Based Mexican Mince Loaded Fries

with 'Cheeze' & Tomato-Celery Salsa

Crispy and golden, these fries are the perfect foundations for all the tasty toppings that are packed onto this loaded dish. Spinach, Mexican 'mince', cheeze and enchilada sauce also deserve some solid recognition for levelling up this meal!

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
Easy Prep
Allergens:
Soy
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

Potato Fries

1

tomato

1 bag

celery

1 bag

baby spinach leaves

1 packet

plant-based mince

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

1 sachet

Tex-Mex spice blend

1 packet

enchilada sauce

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

Plant-based Grated Cheese

Not included in your delivery

olive oil

drizzle

white wine vinegar

¼ cup

water

20 g

plant-based butter (for the sauce)

sideBannerName

Nutritional Values

Energy (kJ)2104 kJ
Fat23.6 g
of which saturates7.1 g
Carbohydrate43.3 g
of which sugars7.1 g
Protein22.9 g
Sodium2015 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Get all your ingredients and equipment ready. • Place potato fries on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

2
2

• Meanwhile, finely chop tomato. • Thinly slice celery. • Roughly chop baby spinach leaves. • In a medium bowl, combine tomato, spinach, celery and a drizzle of white wine vinegar and olive oil. Season.

3
3

• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • To pan, add Tex-Mex spice blend and cook, until fragrant, 1 minute. • Stir through enchilada sauce, the water, plant-based butter and a pinch of the brown sugar, until slightly thickened, 1-2 minutes.

4
4

• Divide fries between plates. • Top with Mexican veggie mince, plant-based grated cheese and tomato-celery salsa to serve. Enjoy!