Mexican Plant-Based Mince Quesadillas
with Charred Corn Salsa & Plant-Based Cheese
In this cosy quesadilla dish, pack all of your plant-based favourites into golden and crispy tortillas for a meal packed with maximum flavour. No Mexican dish is complete without a salsa, so on the menu tonight, is a corn and tomato one.
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 clove
garlic
1
onion
2
radish
1 bag
coriander
1
carrot
1 tin
sweetcorn
1 packet
plant-based mince
(Contains Soy; )
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 sachet
vegetable stock powder
1 packet
Plant-Based Grated Cheese
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
Not included in your delivery
olive oil
⅓ cup
water
20 g
plant-based butter
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic and onion. Roughly chop radish and coriander. Grate the carrot. Drain the sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and plant-based mince, breaking up with a spoon, until just browned, 5-6 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Reduce heat to medium, then add tomato paste, Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Remove pan from heat, then stir in vegetable stock powder, plant-based grated cheese, the water, plant-based butter and brown sugar until cheese is melted, 1 minute. Season with salt and pepper.
• Arrange mini flourtortillas on a lined oven tray. Divide mince filling between tortillas, spooning it onto one half of each tortilla. • Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil.
• Bake quesadillas until tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into quesadillas.
TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Meanwhile, wash and dry the frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl, then add radish, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Divide Mexican plant-based mince quesadillas between plates. • Top with charred corn salsa to serve. Enjoy!