Plant-Based Mince Tortilla Stack
with Charred Corn & Cucumber Salsa- Soy
- Gluten(Wheat)
You're going to want to pile your plate up high with this tasty tortilla stack, which happens to be both meatless and delicious, thanks to these plant-based ingredients - the mince and the mayo!
Ingredients
1 tin
sweetcorn
1
carrot
1 packet
plant-based mince
(Contains: Soy; )
1 packet
tomato paste
1 sachet
Tex-Mex spice blend
1 sachet
vegetable stock powder
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1
cucumber
1 bag
parsley
1 packet
Plant-Based Mayo
(Contains: Soy; )
Not included in your delivery
olive oil
½ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Drain the sweetcorn. Grate the 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 4-5 minutes. • Add plant-based mince and cook, breaking up mince with a spoon, until just browned, 3-5 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 parsley. • To the bowl with the corn, add cucumber, parsley 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 mayonnaise to serve. Enjoy!
