Equipment
- 1 Medium-deep frypan
- 2 Medium bowls
- 1 Small bowl
Ingredients
Mince & beans
- 2 cloves garlic
- 400 g four bean mix
- 1 tbsp / 15 ml olive oil
- 300 g *plant-based mince
- 2 tbsp Mexican seasoning
- 400 g crushed tomatoes
Salsa
- 2 tomatoes
- 400 g / 150 g kernel corn
- 1 bunch coriander
- 1 lime
Sweet chilli cream
- ½ cup / 125 g sour cream
- 2 tbsp / 40 g sweet chilli sauce
Guacamole
- 1 avocado
To serve
- 170 g corn chips or gluten-free corn chips
Instructions
Cook mince & beans
- Peel and mince 2 cloves garlic. Drain and rinse 400 g four bean mix. Heat 1 tbsp olive oil in a medium-deep frypan over medium-high heat. Add garlic and cook for 1 minute, then add 300 g *plant-based mince, four bean mix, 2 tbsp Mexican seasoning and 400 g crushed tomatoes and bring to a simmer. Reduce the heat to medium, cover and cook, stirring occasionally, for 10 minutes until reduced. Taste, then season with salt and pepper. Remove from the heat.
Make salsa
- Meanwhile, finely dice 2 tomatoes. Drain and rinse 400 g kernel corn. Roughly chop the coriander leaves and finely chop the stems. Slice 1 lime in half. Combine the tomato, corn, coriander stems and a squeeze of lime juice in a bowl and season with salt and pepper.
Make sweet chilli cream
- Combine ½ cup sour cream and 2 tbsp sweet chilli sauce in a bowl.
Make guacamole
- Peel and deseed 1 avocado and mash in a bowl. Add a squeeze of lime juice to taste and season with salt and pepper.
To serve
- Divide the corn chips, bean mixture and salsa between plates. Serve with the sweet chilli cream and guac on the side and sprinkle over the coriander leaves.
Nutrition
Calories: 784kcal | Carbohydrates: 76g | Protein: 31g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 18mg | Sodium: 1184mg | Potassium: 919mg | Fiber: 17g | Sugar: 16g | Calcium: 148mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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