Smokey Veggie Mince Baked Tacos
with Caramelised Onion & Plant-Based Mayo
We've really pulled out all the stops with this one, it's a whole new invention! Introducing our baked tacos, with a flavourful veggie mince filling packed into a crispy golden tortilla. This delicious new creation is the new kid in town that everybody wants to be friends with.
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
1 packet
baby leaves
1
tomato
½
Onion
2 clove
garlic
1
carrot
1 packet
plant-based mince
(Contains Soy; )
1 sachet
All-American Spice Blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Plant-Based Mayo
(Contains Soy; )
Not included in your delivery
olive oil
½ cup
water
1 tbs
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop baby leaves. Finely chop tomato and garlic. Thinly slice onion (see ingredients). Grate carrot.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook plant-based mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. • Add garlic, All-American spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add the water and cook until slightly reduced, 1 minute.
• Arrange mini flourtortillas over a lined oven tray. Divide mince filling between tortillas, spooning it onto one half of each tortilla. Fold the empty half of each tortilla over to enclose filling and press down with a spatula. Brush (or spray) tortillas with a drizzle of olive oil and season. • Bake until tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the tacos.
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes.
• In a medium bowl, combine baby leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide smokey veggie mince baked tacos between plates. Top with caramelised onion and leafy salsa. • Drizzle with plant-based mayo to serve. Enjoy!