You're going to want to pile your plate up high with this fiery nachos, which happens to be both meatless and dairy-free, thanks to two plant-based ingredients - the mince and the cheese.
This recipe is under 650kcal per serving.
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.
1
capsicum
2 clove
garlic
1 tin
sweetcorn
1
tomato
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
coriander
1 sachet
Mexican Fiesta spice blend
1 packet
plant-based shredded Cheddar cheese
olive oil
1 drizzle
white wine vinegar
½ cup
water
• Preheat oven to 200°C/180°C fan-forced. • Roughly chop capsicum. Finely chop garlic. Set aside. • Roughly chop tomato. Drain the sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a bowl. Allow to cool slightly, then add tomato and a drizzle of olive oil and white wine vinegar. Toss to combine. Season to taste. Set aside.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• While the corn is charring, cut mini flour tortillas into wedges. • Place tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and turn to coat. • Bake until golden, 6-8 minutes.
TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum until softened, 4-5 minutes. • Add plant-based mince and cook, breaking up with a spoon, until browned, 2-3 minutes. • SPICY! You might find the spice blend hot. Add less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Add the water and vegetable stock powder. Simmer until slightly reduced, 1-2 minutes.
TIP: Add another splash of water to loosen the mixture, if needed.
• Stir in baby spinach leaves until wilted. • Sprinkle with plant-based shredded Cheddar cheese, then cover with a lid or foil and reduce heat to low. • Cook until cheese is slightly melted, 2-3 minutes.
• Divide plant-based cheesy mince and tortilla chips between bowls. • Top mince with charred corn salsa. Tear over coriander to serve. Enjoy!