Beef & Veggie Dosa-Dillas
with Tomato, Cucumber & Coriander Salsa
This dish is a fabulous fusion of hearty Indian and Mexican-inspired flavours. Lace the beef mince with our Mumbai spice blend and a sprinkle of plant-based Cheddar, before stuffing it into soft flour tortillas - which you'll bake until they're crisp and golden on the outside, the perfect handheld vessel for the juicy, 'meaty' filling.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1 packet
tomato paste
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
tomato
1
cucumber
1 bag
coriander
1
carrot
1 sachet
Mumbai spice blend
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
½ cup
water
1 packet
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 4-5 minutes. • Add beef mince and cook until slightly browned, 3-4 minutes. • Add Mumbai spice blend, garlic & herb seasoning and tomato paste and cook until fragrant, 1 minute. • Add the water, the plant-based butter and vegetable stock powder and cook until slightly thickened, 1-2 minutes. • Stir through plant-based shredded Cheddar cheese. Season to taste.
• Arrange mini flour tortillas over a lined oven tray. Divide filling evenly between tortillas, spooning it onto one half of each tortilla. • Fold empty half of each tortilla over to enclose the filling and press down gently with a spatula.
TIP: If the tortillas don't fit in a single layer, spread across two oven trays!
• Brush or spray the dosa-dillas with a drizzle of olive oil. • Bake until golden, 10-12 minutes.
TIP: You can place a sheet of baking paper and a second oven tray on top of the dosa-dillas if they unfold during cooking.
• Roughly chop coriander, tomato and cucumber. • In a medium bowl, combine coriander, tomato and cucumber. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.
• Divide beef and veggie dosa-dillas between plates. • Serve with tomato, cucumber and coriander salsa. Enjoy!