Mexican-Style Plant-Based Mince & Bean Chilli

Name: Mexican-Style Plant-Based Mince & Bean Chilli with Jacket Potatoes & Tomato Salsa
Total time: 50 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 potato; 1 bag baby spinach leaves; 1 tomato; 1 carrot; ½ tin black beans; 1 packet plant-based mince; 1 packet garlic paste; 1 packet tomato paste; ½ cup water; 1 sachet vegetable stock powder; 1 drizzle white wine vinegar; 1 packet flaked almonds; 1 sachet Mexican Fiesta spice blend; 1 packet plant-based shredded Cheddar cheese

with Jacket Potatoes & Tomato Salsa

Get up to $200 off!

Our plant-based mince is taken to a new level with our Mexican Fiesta Spice Blend. While it comes with a spicy warning, you can tailor it your tastebuds by adding as little (or as much!) as you’d like. Cook things down with a fresh salad and some plant-based Cheddar.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Plant Based

•Climate Superstar

•Spicy

Allergens:

Soja

•Gluten

•Wheat

•Almond

The quantities provided above are averages only.

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 Time50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 bag

baby spinach leaves

tomato

carrot

½ tin

black beans

1 packet

plant-based mince

1 packet

garlic paste

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

flaked almonds

1 sachet

Mexican Fiesta spice blend

1 packet

plant-based shredded Cheddar cheese

Not included in your delivery

olive oil

½ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2407 kJ

Fat22.9 g

of which saturates8.1 g

Carbohydrate65.3 g

of which sugars17.1 g

Protein31.6 g

Sodium2512 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange each potato to be cut-side down, then roast until crisp and tender, 40-45 minutes.

• Meanwhile, roughly chop baby spinach leaves and tomato. • Grate carrot. • Drain and rinse black beans (see ingredients).

• When the potato has 10 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over a high heat. • Cook plant-based mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. Reduce the heat to medium high. Add garlic paste, tomato paste and Mexican Fiesta spice blend and cook, until fragrant 1-2 minutes. • Add the water, vegetable stock powder and black beans and cook until slightly thickened 1-2 minutes. • Sprinkle over plant-based Cheddar cheese. Cover the pan with a lid (or foil) and cook until just melted, 1-2 minutes.

• While the chilli is cooking, combine the tomato and spinach and a drizzle of white wine vinegar and olive oil in a medium bowl. • Toss to coat and season to taste.

• Divide jacket potatoes between plates. Top with Mexican-style plant-based mince & bean chilli. • Spoon over tomato salsa. Sprinkle with flaked almonds to serve. Enjoy!