Braised Plant-Based 'Meat' Nachos
with Charred Corn Salsa & Plant Based Cheddar Cheese
It’s easy to whip up a crowd-pleasing nachos when you have our slow braised plant-based ‘meat’. Start with a base of crispy oven baked tortilla chips and layer with all the Tex-Mex classics including Cheddar cheese and smokey aioli - both plant-based of course!
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
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 tin
sweetcorn
1
carrot
1
cucumber
1 packet
Plant-Based Slow Braised Meat
(Contains Soy; May be present: Gluten, Egg, Peanut, Sesame. )
3 clove
garlic
1 packet
tomato paste
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 sachet
Tex-Mex spice blend
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
¼ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Cut mini flour tortillas into quarters. • Drain sweetcorn. Grate carrot. Roughly chop cucumber. • Roughly chop plant-based slow braised meat. • Finely chop garlic.
• Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the kernels are jumping out. Set aside in a medium bowl.
• Place the tortilla chips in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes.
TIP: If the tortilla chips don't fit in one layer, spread them over two oven trays.
• While the tortilla chips are baking, return frying pan to a medium-high heat with a drizzle of olive oil. • Add plant-based slow braised meat, carrot and cook, tossing until browned, 3-4 minutes. • Add Tex-Mex spice blend, tomato paste and garlic and cook until fragrant, 1 minute. • Add the plant-based butter and the water to the mixture, stirring to combine. • Reduce heat to medium, and sprinkle over plant-based shredded cheddar cheese and cover with a lid or foil, simmer until melted, 3-5 minutes.
• To the bowl with the corn, add cucumber, a drizzle of white wine vinegar and a drizzle of olive oil and toss to combine. Season to taste.
• Divide the tortilla chips between plates. • Top with the plant-based slow braised meat mixture, corn salsa and a dollop of plant-based smokey aioli to serve. Enjoy!