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Plant-Based Mince Tacos & Crushed Tomato Salsa

Plant-Based Mince Tacos & Crushed Tomato Salsa

with Refried Black Beans & Sour Cream

Allergens:
Soy
Milk
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 Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

200 g

Plant-Based Mince

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

1

Red Onion

1 packet

Black Beans

1

Garlic

1 packet

Light Sour Cream

(Contains: Milk;)

6

Mini Flour Tortillas

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

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

1 packet

Mixed Salad Leaves

1

Tomato

1 sachet

Tex-Mex Spice Blend

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

1

Carrot

Nutritional Values

Calories758 kcal
Energy (kJ)3170 kJ
Fat23.1 g
of which saturates9.9 g
Carbohydrate81.4 g
of which sugars17.1 g
Dietary Fibre23.8 g
Protein44.3 g
Sodium1800 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Roughly chop tomato. • Grate carrot. • Finely chop garlic and red onion. • Drain and rinse black beans. • In a small microwave-safe bowl, combine half the onion, a drizzle of vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened.

2

• Crush tomato and pickled onion in a mortar and pestle and pound until your preferred consistency. • Add the brown sugar, a drizzle of olive oil and a pinch of salt and pepper and stir to combine.

TIP: Add a drizzle more vinegar, if this is to your taste!

3

• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.

4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, beans and remaining onion until tender and the liquid is evaporated, breaking up with a spoon, until just browned, 4-5 minutes. • Add the butter, garlic and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute. • Remove from heat then lightly crush beans with a fork. Stir through mild chipotle sauce. Cover to keep warm.

5

• Meanwhile, in a large bowl, combine mixed salad leaves, carrot and a drizzle of olive oil. Season. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.

6

• Fill tacos with salad, plant-based mince and refried black beans. • Top with crushed tomato salsa and light sour cream to serve. Enjoy!

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