Plant-Based Mince Tacos & Crushed Tomato Salsa

• 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!

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

• 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.

• 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.