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: olive oil; 1 tin sweetcorn; 1 carrot; 1 packet plant-based mince; 1 packet tomato paste; 1 sachet vegetable stock powder; ⅓ cup water; 6 mini flour tortillas; 1 tomato; 1 bag coriander; 1 drizzle white wine vinegar; 1 packet Plant-Based Mayonnaise; 1 sachet Tex-Mex spice blend; 1 packet plant-based shredded Cheddar cheese

with Charred Corn & Coriander Salsa

Get up to $200 off!

You're going to want to pile your plate up high with this tasty tortilla stack, which happens to be both meatless and dairy-free, thanks to three plant-based ingredients - the mince, the cheese and the mayo!

Tags:

Plant Based

•Climate Superstar

Allergens:

Soja

•Gluten

•Wheat

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

carrot

1 packet

plant-based mince

1 packet

tomato paste

1 sachet

vegetable stock powder

mini flour tortillas

tomato

1 bag

coriander

1 packet

Plant-Based Mayonnaise

1 sachet

Tex-Mex spice blend

1 packet

plant-based shredded Cheddar cheese

Not included in your delivery

olive oil

⅓ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3109 kJ

Fat42.8 g

of which saturates10.8 g

Carbohydrate69.5 g

of which sugars17.6 g

Protein26.9 g

Sodium2712 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.

• 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.

• 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.

• 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 shredded cheddar 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.

• 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.

• 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!