Plant-Based Cheezy Mince Tortilla Stack
with Charred Corn & Coriander Salsa
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tin
sweetcorn
1
carrot
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat; May be present: Gluten, Wheat.)
1 packet
tomato paste
1 sachet
vegetable stock powder
6
mini flour tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1
tomato
1 bag
coriander
1 packet
Plant-Based Mayonnaise
1 sachet
Tex-Mex spice blend
(May be present: Gluten, Wheat, Soy.)
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
⅓ cup
water
1 drizzle
white wine vinegar
Utensils
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!
