Fiery Plant-Based Mince Nachos
with Charred Corn Salsa & Tortilla Chips
You're going to want to pile your plate up high with these fiery nachos, which happen 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.
Ingredients
1
capsicum
1
tomato
2 clove
garlic
1 tin
sweetcorn
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 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 bag
baby spinach leaves
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1 bag
coriander
Not included in your delivery
olive oil
drizzle
white wine vinegar
½ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Roughly chop capsicum and tomato. • Finely chop garlic. • Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn, tossing, until lightly browned, 4-5 minutes. • Transfer charred corn to a bowl. Allow to cool slightly, then add tomato, a drizzle of olive oil and the white wine vinegar. Toss to combine. Season to taste.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Meanwhile, cut mini flourtortillas 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 until browned, 2-3 minutes. • SPICY! This spice blend is 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 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.
• Divide tortilla chips between plates. • Top with fiery plant-based mince and a dollop plant-based coconut yoghurt. • Tear over coriander to serve. Enjoy!