Chipotle Plant Based Mince Tostadas
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Chipotle Plant Based Mince Tostadas

Chipotle Plant Based Mince Tostadas

With Wedges and Guacamole

.

Tags:
Plant-based
Allergens:
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

125

Baby Plum Tomatoes

1

Spring Onion

1

Lime

1

Garlic Clove

20

Chipotle Paste

220

Vivera Plant Mince

1

Tomato Passata

1

Vegetable Stock Powder

1

Avocado

6

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

1

Olive Oil for the Dressing

½

Sugar for the Dressing

100

Water for the Lentils

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Nutritional information

Energy (kcal)857 kcal
Energy (kJ)3586 kJ
Fat26 g
of which saturates6 g
Carbohydrate117 g
of which sugars13 g
Protein39 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Wedge It Up
1

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.

Prep
2

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).

Make The Mix
3

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.

Make The Toppings
4

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.

Finish Off
5

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.

Time To Serve
6

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!