Beef Mince Tortilla Stack
with Charred Corn & Coriander Salsa
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 sachet
Coriander
250 g
Beef Mince
1 sachet
Tex-Mex Spice Blend
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Carrot
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Drain sweetcorn (see ingredients). Grate carrot. • Heat a large frying pan over high heat. Cook corn 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.
Custom Recipe: If you've swapped from plantbased mince to beef mince, heat the pan as above and cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add tomato paste, Tex-Mex spice blend, vegetable stock powder and the water. • Reduce heat to medium-low and simmer until thickened, 2-3 minutes. Season to taste.
• Place one mini flourtortilla on a lined oven tray. Top the tortilla with some filling, spreading it into an even layer. Top with another tortilla. • Repeat this process until all the tortillas and filling are used up. • Bake until the top tortillas is golden, 10-12 minutes.
TIP: If making for 4 people, build two tortilla stacks.
• Meanwhile, finely chop cucumber and coriander (see ingredients.) • To the bowl with the corn, add cucumber, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
• Using a bread knife, cut veggie mince tortilla stack into wedges (like a cake!) and divide between plates. • Top with charred corn salsa and plant-based mayo to serve. Enjoy!
