Plant-Based Cheezy Mince Tortilla Stack

Name: Plant-Based Cheezy Mince Tortilla Stack with Charred Corn & Coriander Salsa
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Coriander; 1 packet Plant-Based Mayonnaise; 1 tin Sweetcorn; 6 Mini Flour Tortillas; 200 g Plant-Based Mince; 1 Tomato; 1 packet Plant-Based Grated Cheese; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 1 Carrot

with Charred Corn & Coriander Salsa

4.0(76)

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Calories

:

733 kcal

Protein

:

27.8g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Celery
Gluten
Soy
Wheat
May contain traces of allergens
Milk
Soy
Wheat
Gluten

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Coriander

1 packet

Plant-Based Mayonnaise

1 tin

Sweetcorn

6

Mini Flour Tortillas

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

200 g

Plant-Based Mince

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

1

Tomato

1 packet

Plant-Based Grated Cheese

1 sachet

Tex-Mex Spice Blend

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

1 packet

Tomato Paste

1

Carrot

Nutritional Values

Calories733 kcal

Energy (kJ)3070 kJ

Fat36.6 g

of which saturates11.1 g

Carbohydrate66.8 g

of which sugars15 g

Dietary Fibre15.9 g

Protein27.8 g

Sodium2510 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Drain sweetcorn. Grate carrot, then set aside. • Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl.

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

2

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until softened, 4-5 minutes. • Add plant-based mince and cook, breaking up mince with a spoon, until just browned, 3-5 minutes.

3

• Add tomato paste, Tex-Mex spice blend, vegetable stock powder and the water. • Reduce heat to medium-low and simmer until thickened, 1-2 minutes. Season to taste.

4

• Place one mini flour tortilla on a lined oven tray. Top the tortilla with some filling, spreading it into an even layer. Sprinkle over a little plant-based grated cheese. Top with another tortilla. • Repeat this process until all the tortillas, filling and cheese are used up. • Bake until the top tortilla is golden, 10-12 minutes.

TIP: If making for 4 people, build two tortilla stacks.

5

• Meanwhile, roughly chop tomato and coriander. • To the bowl with the corn, add tomato, coriander, a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

6

• Using a bread knife, cut plant-based cheesy mince tortilla stack into wedges (like a cake!) and divide between plates. • Top with charred corn salsa and plant-based mayonnaise to serve. Enjoy!