Easy Plant-Based Mexican Mince Loaded Fries
with 'Cheeze' & Tomato-Celery Salsa
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Wheat
- Gluten
- Soy
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.*
Ingredients
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Baby Spinach Leaves
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
3
Potato
1
Tomato
1 packet
Plant-Based Grated Cheese
1 sachet
Tex-Mex Spice Blend
(May be present: Wheat, Gluten, Soy.)
1
Cucumber
Utensils
Cooking Steps
• 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.
• 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.
• Divide fries between plates. • Top with Mexican veggie mince, plant-based grated cheese and tomato-celery salsa to serve. Enjoy!
