Mexican Plant-Based Mince Quesadillas
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Mexican Plant-Based Mince Quesadillas

Mexican Plant-Based Mince Quesadillas

with Charred Corn & Radish Salsa

In this cosy quesadilla dish, we have all of your plant-based favourites added into golden and crispy tortillas for a meal packed with maximum flavour. No Mexican dish is complete without a salsa, so on the menu tonight is a corn and radish one.

Tags:
Veggie
Spicy
Over 30g protein
Allergens:
Gluten

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

Garlic

½

Onion

2

Radish

1 packet

Coriander

1

Carrot

1 tin

Sweetcorn

1 packet

Plant-Based Mince

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 sachet

Vegetable Stock Powder

6

Mini Flour Tortillas

(Contains Gluten; )

Not included in your delivery

olive oil

⅓ cup

water

20 g

plant-based butter

1 tsp

brown sugar

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2908 kJ
Fat30.7 g
of which saturates10.8 g
Carbohydrate69.8 g
of which sugars16.1 g
Dietary Fibre20.5 g
Protein30.3 g
Sodium2528 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

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic and onion (see ingredients). • Roughly chop radish and coriander. • Grate carrot. • Drain sweetcorn.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and plant-based mince, breaking up with a spoon, until just browned, 5-6 minutes. • SPICY! The spice blend hot! Add less if you're sensitive to heat. Reduce heat to medium, then add tomato paste, Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Remove pan from heat, then stir in vegetable stock powder, the water, plant-based butter and brown sugar. Season with salt and pepper.

3
3

• Arrange mini flourtortillas on a lined oven tray. Divide mince mixture between tortillas, spooning it onto one half of each tortilla. • Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil.

4
4

• Bake quesadillas until tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they start to unfold during cooking.

5
5

• Meanwhile, wash and dry the frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl, then add radish, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.

TIP: Cover the pan with a lid if the kernels are "popping" out.

6
6

• Divide Mexican plant-based mince quesadillas between plates. • Top with charred corn and radish salsa to serve. Enjoy!