Potato and Capsicum soft tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep ingredients Preheat the oven to 220C, fan-forced (skip this step if microwaving tortillas). Cut the unpeeled potato, capsicum and tomato into 1cm chunks. Crush or finely chop 2 garlic cloves. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the potato, stirring, for 8-10 mins until golden and starting to soften.

Step 2

Cook veggies Add the capsicum, half the Mexican spice blend and 1 tbs water to the potato and cook, stirring, for a further 3-4 mins until the veggies are tender. Taste, then season with salt and pepper. Remove from the pan, reserving the pan.

Step 3

Make ranchero sauce Meanwhile, heat 1 tsp olive oil in a small frypan over medium heat. Cook the garlic, stirring, for 30 secs or until fragrant. Stir in the tomato, 2 tsp barbecue sauce and 60ml (¼ cup) water and bring to the boil. Reduce the heat to medium and cook, pressing the tomato to help break down, for 5-7 mins until slightly thickened. Remove from the heat.

Step 4

Brown plant-based mince Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through.l, or microwave for 30 seconds. Heat 1 tsp olive oil in the reserved frypan over medium-high heat. Add the plant-based mince, remaining Mexican spice blend and 2 tsp barbecue sauce and cook, breaking up the lumps with a spoon, for 5-6 mins until browned. Taste, then season with salt and pepper.

Step 5

Serve up Combine 1½ tbs vegan mayonnaise and 2 tsp warm water in a bowl. Divide the tortillas among plates and top with the mince, potato and capsicum and ranchero sauce. Drizzle with the mayonnaise dressing and enjoy!