Chipotle Plant Based Mince Tostadas
With Wedges and Guacamole
- Wheat
- Cereals containing gluten
Ingredients
220 grams
Vivera Plant Mince
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
1 carton(s)
Tomato Passata
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
20 grams
Chipotle Paste
1 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
1 unit(s)
Lime
1 sachet(s)
Vegetable Stock Powder
450 grams
Potatoes
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
10000 milliliter(s)
Water for the Lentils
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Halve the baby plum tomatoes. Trim and thinly slice the spring onion. Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium frying pan on a medium high heat. Once hot, add the garlic and chipotle paste (careful it's hot, add less if you don't like it spicy) and cook stirring frequently for 1 minute. Add the plant based Vivera mince and tomato passata, veg stock powder and water (see ingredients for amount). Bring to the boil and then turn the heat down to simmer. Cook stirring occasionally until thickened, 7-8 mins.
Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Add the lime zest, a squeeze of the lime juice and half the spring onion. Mash together with a fork and season to taste.
Pop the halved tomatoes into a small bowl. Add a squeeze of lime juice. Add the olive oil and sugar ( see ingredients for amounts) Stir together well and season to taste. Set aside. Arrange the tacos on a baking tray and drizzle with a little oil. When the wedges have 5 minutes of cooking time left pop the tortillas in the oven to crisp up, 4-5 mins. Cut the remaining lime into wedges.
Share the crispy tostadas between your plates and top with the plant based veggie mince mix. Dollop over the avocado mix and top with the tomato salad. Share the wedges along side. Pop the lime wedges on the side of the plate for squeezing over and sprinkle on the remaining spring onion onto the tostadas. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, authentic flavours; some found it a bit bland and suggested adding more spices or vegetables.
- Ease of prep: Quick and simple to prepare, though some noted it took longer than expected, especially with oven preheating time.
- Suggestions: Consider adding beans, roasted peppers, or onions to the mince for more texture and flavour. Try serving with a side salad instead of wedges.
- Next-day meals: Generous portions often provided leftovers, which worked well as tacos the next day.
- Plant-based mince: Most were pleasantly surprised by the taste and texture, though a few preferred traditional meat mince.
- Spice level: Opinions varied; some found it perfectly spicy, while others suggested adding more chipotle or additional spices for depth.
