Mexican Plant-Based Mince & Bean Chilli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican Plant-Based Mince & Bean Chilli

Mexican Plant-Based Mince & Bean Chilli

with Jacket Potatoes & Tomato Salsa

Our plant-based mince is taken to a new level with our Mexican Fiesta spice blend. While it comes with a spicy warning, you can tailor it your tastebuds by adding as little (or as much!) as you’d like. Cool things down with a fresh salad and some plant-based mayo.

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
Spicy
Climate Superstar
Over 30g protein
Allergens:
Almond
Soy

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

Total Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 bag

baby spinach leaves

1

tomato

1

carrot

½ tin

red kidney beans

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

plant-based mince

(Contains Soy; )

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

1 sachet

vegetable stock powder

1 packet

Plant-Based Mayo

Not included in your delivery

olive oil

½ cup

water

drizzle

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)2637 kJ
Fat24.6 g
of which saturates2.3 g
Carbohydrate63 g
of which sugars20.8 g
Protein33.2 g
Sodium2408 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange potato cut-side down, then bake until crisp and tender, 40-45 minutes.

2
2

• Meanwhile, roughly chop baby spinach leaves and tomato. • Grate the carrot. • Drain and rinse red kidney beans (see ingredients). • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

3
3

• When the potato has 10 minutes cook time remaining, return the frying pan to high heat with a drizzle of olive oil. • Cook plant-based mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes

4
4

• SPICY! The spice blend is hot, use less if you're sensitive to heat. Reduce the frying pan heat to medium-high. Add garlic paste, tomato paste and Mexican Fiesta spice blend and cook until fragrant 1-2 minutes. • Add the water, vegetable stock powder and kidney beans and cook until slightly thickened 1-2 minutes.

5
5

• While the chilli is cooking, combine tomato, baby spinach and a drizzle of white wine vinegar and olive oil in a medium bowl. Season. Toss to combine.

6
6

• Divide jacket potatoes between plates. Top with Mexican plant-based mince and bean chilli. • Spoon over tomato salsa and drizzle over plant-based mayo. • Sprinkle over toasted almonds to serve. Enjoy!