Fiery Plant-Based Mince Nachos
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Fiery Plant-Based Mince Nachos

Fiery Plant-Based Mince Nachos

with Charred Corn Salsa & Tortilla Chips

You're going to want to pile your plate up high with these fiery nachos, which happen to be both meatless and dairy-free, thanks to two plant-based ingredients - the mince and the cheese.

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
Spicy
Climate Superstar
Allergens:
Gluten
Soy
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

capsicum

1

tomato

2 clove

garlic

1 tin

sweetcorn

6

mini flour tortillas

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

1 packet

plant-based mince

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

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 bag

baby spinach leaves

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk. )

1 bag

coriander

Not included in your delivery

olive oil

drizzle

white wine vinegar

½ cup

water

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Nutritional Values

Energy (kJ)2544 kJ
Fat24.3 g
of which saturates8.1 g
Carbohydrate63.3 g
of which sugars15.8 g
Protein28.1 g
Sodium1705 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Roughly chop capsicum and tomato. • Finely chop garlic. • Drain sweetcorn.

2
2

• Heat a large frying pan over high heat. Cook corn, tossing, until lightly browned, 4-5 minutes. • Transfer charred corn to a bowl. Allow to cool slightly, then add tomato, a drizzle of olive oil and the white wine vinegar. Toss to combine. Season to taste.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

3
3

• Meanwhile, cut mini flourtortillas into wedges. • Place tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and turn to coat. • Bake until golden, 6-8 minutes.

TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum until softened, 4-5 minutes. • Add plant-based mince and cook until browned, 2-3 minutes. • SPICY! This spice blend is hot. Add less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Add the water and simmer until slightly reduced, 1-2 minutes.

TIP: Add another splash of water to loosen the mixture, if needed.

5
5

• Stir in baby spinach leaves until wilted.

6
6

• Divide tortilla chips between plates. • Top with fiery plant-based mince and a dollop plant-based coconut yoghurt. • Tear over coriander to serve. Enjoy!