Plant-Based Mexican Beef Jacket Potatoes
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Plant-Based Mexican Beef Jacket Potatoes

Plant-Based Mexican Beef Jacket Potatoes

with Charred Corn Salad & 'Aioli'

Tender, Tex-Mex spiced braised 'beef' takes these hearty jacket potatoes to the next level in this 100% plant-based recipe - a treat for Meatless Monday, or any night of the week.

Tags:
Plant Based
Climate Superstar
Allergens:
Soy

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3

potato

1 cob

corn

1

brown onion

2 clove

garlic

1 packet

Plant-Based Slow Braised Meat

(Contains Soy; May be present: Gluten, Egg, Peanut, Sesame. )

1

cucumber

1

carrot

1 sachet

tomato paste

1 bag

mixed salad leaves

1 packet

plant-based aioli

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

⅓ cup

water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3126 kJ
Fat42.1 g
of which saturates19.4 g
Carbohydrate75.3 g
of which sugars27.1 g
Protein22.8 g
Sodium1179 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat the oven to 200°C/180°C fan-forced. Cut each potato in half, then transfer, cut-side down, to a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Bake until crisp and tender, 40-45 minutes.

2
2

• While the potatoes are baking, slice the kernels off the corn cob. Thinly slice brown onion. Finely chop garlic. Roughly chop plant-based pulled beef. Thinly slice cucumber into rounds. Grate carrot.

3
3

• Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

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

4
4

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. When the potatoes have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and plant-based pulled beef, tossing, until slightly softened, 4-5 minutes. • Add garlic, plant-based butter, Mexican Fiesta spice blend and tomato paste and cook until fragrant and slightly thickened, 1-2 minutes. Remove from the heat, then add the water and stir until combined. Season to taste.

5
5

• To the bowl with the corn, add mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Toss to combine.

6
6

• Divide the jacket potatoes between plates. Top with the Mexican plant-based beef. • Serve with the charred corn salad and plant-based aioli. Enjoy!