Plant-Based Mince Tortilla Stack
with Charred Corn & Cucumber Salsa
- Soy
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
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 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 sachet
Coriander
1 sachet
Tex-Mex Spice Blend
200 g
Plant-Based Mince
(Contains: Soy; )
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Carrot
Not included in your delivery
1 drizzle
olive oil
½ cup
Water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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 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.
• 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!
