Smokey Veggie Mince & Bacon Quesadillas
with Caramelised Onion & Plant-Based Mayo
- Soy
- Gluten
- Wheat
- Sesame
- Macadamia
- Molluscs
- Pistachio
- Crustaceans
- Milk
- Sulphites
- Almond
- Walnut
- Eggs
- May contain traces of allergens
- Fish
- Soy
We've really pulled out all the stops with this one, it's a whole new invention! Introducing our baked quesadillas, with a flavourful veggie mince filling packed into a crispy golden tortilla. This delicious creation is the new kid in town that everybody wants to be friends with.
Ingredients
1
Red Onion
1
Tomato
200 g
Plant-Based Mince
(Contains: Soy, Gluten May be present: Sesame, Macadamia, Molluscs, Pistachio, Crustaceans, Milk, Sulphites, Almond, Walnut, Eggs)
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 packet
Baby Spinach Leaves
1
Tomato Paste
1
Carrot
2
Garlic
1 sachet
All-American Spice Blend
1
Bacon
Not included in your delivery
1 drizzle
olive oil
½ cup
water
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop baby leaves. Finely chop tomato and garlic. Thinly slice onion (see ingredients). Grate carrot. • Cut bacon into 1cm pieces.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook plant-based mince, bacon and carrot, breaking up mince with a spoon, until just browned, 5-6 minutes. • Add garlic, All-American spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add the water and cook until slightly reduced, 1 minute.
• Arrange mini flourtortillas over a lined oven tray. Divide mince filling between tortillas, spooning it onto one half of each tortilla. Fold the empty half of each tortilla over to enclose filling and press down with a spatula. Brush (or spray) tortillas with a drizzle of olive oil and season. • Bake until tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the tacos.
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes.
• In a medium bowl, combine baby leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide smokey bacon and veggie mince baked tacos between plates. Top with caramelised onion and leafy salsa. • Drizzle with plant-based mayo to serve. Enjoy!
