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Plant-Based Mexican Beef Jacket Potatoes

Plant-Based Mexican Beef Jacket Potatoes

with Charred Corn Salad & Smokey 'Aioli'

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Tender, Tex-Mex spiced pulled 'beef' takes these hearty jacket potatoes to the next level in this 100% plant-based recipe - a treat for Meatless Monday, or any night of the week.

Tags:Plant BasedNot Suitable for CoeliacsNaturally Gluten-Free
Allergens: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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3

potato

1 cob

corn

1

brown onion

2 clove

garlic

1 packet

plant-based pulled beef

1

cucumber

1

carrot

1 packet

tomato paste

1 bag

mixed salad leaves

1 packet

plant-based smokey aioli

(ContainsSoy)

1 sachet

Tex-Mex spice blend

(May be presentGluten)

Not included in your delivery

olive oil

¼ cup

water

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2804 kJ
Fat26 g
of which saturates7.7 g
Carbohydrate83 g
of which sugars25.9 g
Protein17.2 g
Sodium1076 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Cut each potato in half, then transfer, cut-side down, to a lined oven tray. Drizzle with olive oil and season with salt and pepper. Bake until crisp and tender, 40-45 minutes.

2

While the potatoes are baking, slice the kernels off the corn cob. Thinly slice the brown onion. Finely chop the garlic. Roughly chop the plant-based pulled beef. Thinly slice the cucumber into rounds. Grate the carrot.

3

Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

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

4

SPICY! This is a mild spice blend, but use less if you're sensitive to heat.

When the potatoes have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and plant-based pulled beef, tossing, until softening, 4-5 minutes. Add the garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Remove from the heat, then add the water and stir until combined. Season to taste.

5

To the bowl with the corn, add the mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Toss to combine.

6

Divide the jacket potatoes between plates. Top with the Mexican plant-based beef. Serve with the charred corn salad and plant-based smokey aioli.