Mexican Plant-Based Mince & Bean Chilli
with Jacket Potatoes & Tomato Ensalada
Our plant-based mince is taken to a new level with our Mexican Fiesta spice blend. While it comes with a spicy warning, you can tailor it to your tastebuds by adding as little (or as much!) as you’d like. Cool things down with some plant-based mayo.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 packet
baby leaves
1
tomato
1
carrot
½ packet
red kidney beans
1 packet
flaked almonds
(Contains Almond; )
1 packet
plant-based mince
(Contains Soy; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 sachet
Vegetable Stock Powder
1 packet
Plant-Based Mayo
(Contains Soy; )
Not included in your delivery
olive oil
½ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange potato, cut-side down, then bake until crisp and tender, 40-45 minutes.
• Meanwhile, roughly chop baby leaves and tomato. Grate carrot. Drain and rinse red kidney beans (see ingredients). • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• When the potato has 10 minutes cook time remaining, return frying pan to high heat with a drizzle of olive oil. • Cook plant-based mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. Reduce frying pan heat to medium-high. Add garlic paste, tomato paste and Mexican Fiesta spice blend, then cook until fragrant, 1-2 minutes. • Add the water, vegetable stock powder and kidney beans and cook until slightly thickened, 1-2 minutes.
• While the chilli is cooking, combine tomato and baby leaves in a medium bowl, along with a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.
• Divide jacket potatoes between bowls. Top with Mexican plant-based mince and bean chilli. • Spoon over tomato ensalada and drizzle over plant-based mayo. • Sprinkle over toasted almonds to serve. Enjoy!