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Plant-Based Mince Tortilla Stack
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Plant-Based Mince Tortilla Stack

Plant-Based Mince Tortilla Stack

with Charred Corn & Cucumber Salsa

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!

Tags:
Plant Based
Climate Superstar
Over 30g protein
Allergens:
Soy
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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

½ tin

sweetcorn

1

carrot

1 packet

plant-based mince

(Contains Soy; )

1 packet

tomato paste

1 sachet

vegetable stock powder

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

coriander

1 packet

Plant-Based Mayo

1

cucumber

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

½ cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2796 kJ
Fat29.8 g
of which saturates6.2 g
Carbohydrate61.8 g
of which sugars14.6 g
Protein31.2 g
Sodium2549 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 Frying Pan
Baking Tray
Baking Paper

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!

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