Easy Plant-Based Mexican Mince Loaded Fries

• 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.

• 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.