Easy Chipotle Plant-Based Mince Tacos

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1clove garlic
• 250g plant-based mince
• 20g chipotle in adobo sauce
• 10g Spanish seasoning
• 1pcs tomato
• 1bunch coriander
• 1pcs lime
• 6pcs flour tortillas
• 50g smoky aioli
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the capsicum. Crush or finely chop the garlic.
2. Step 2 — Start mince mixture
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the plant-based mince, breaking up the lumps with a spoon, for 5-6 mins until browned. Add the capsicum and garlic and cook, stirring occasionally, for 3 mins or until the capsicum is starting to soften.
3. Step 3 — Finish mince mixture
   Add the chipotle (reduce for less of a chilli-kick) and 1 tsp Spanish seasoning* to the mince mixture. Cook, stirring, for 1 min or until fragrant. Stir in 60ml (¼ cup) water and bring to a simmer. Reduce the heat to medium. Cook, stirring occasionally, for 5 mins or until the liquid is reduced.
4. Step 4 — Prep tomato-lime salsa
   While the mince mixture is cooking, finely chop the tomato. Coarsely chop the coriander, discarding the stems. Juice half the lime, then cut the remaining lime into wedges.
5. Step 5 — Heat tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through.)
6. Step 6 — Get ready to serve
   Combine the tomato, coriander and 2 tsp lime juice in a bowl and season with salt and pepper. Taste the mince mixture, then season with salt and pepper. Divide the tortillas among plates and spread with the aioli. Fill with the mince mixture and tomato-lime salsa and fold up. Serve with the lime wedges.

Allergens

Soy, Gluten, Wheat, Egg