American Plant-Based Mince Chilli Nachos
with Corn Chips & Tomato Salsa
We’re doing nachos like no other because they’re veggie-fied with a saucy and spiced plant-based mince that will have your mouth watering. You can go all out with the toppings too, like a creamy mayo or tomato salsa.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Red Onion
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
200 g
Plant-Based Mince
(Contains: Soy; )
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy. )
1 packet
Tomato Paste
1 packet
Plant-Based Mayo
(May be present: Sesame, Soy, Fish, Eggs. )
1
Carrot
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Finely chop tomato and onion (see ingredients). • Grate carrot. • Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
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 plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add onion and carrot, then cook, tossing until tender, 4-5 minutes.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add All-American spice blend and tomato paste, then cook until fragrant, 1-2 minutes. • Add the brown sugar and the water, then stir to combine. Reduce heat to medium and simmer until slightly thickened, 1-2 minutes.
• To the charred corn, add tomato and a drizzle of white wine vinegar and olive oil. Tear in coriander and season to taste with salt and pepper. Toss to combine. • Divide corn chips between bowls and top with American plant-based mince chilli and tomato-corn salsa. • Dollop over plant-based mayo to serve. Enjoy!
