With avos at 4.50 EACH, you can make a big batch of this mockamole for the price of a single one. You can also sub the edamame beans for peas if that’s what you have in your freezer.
Servings: 4 serving
- 6 tbsp tortillas
- 1 tbsp olive oil
- 1 cup cup mince mixture
- 1 tbsp BBQ sauce
- 1 tbsp American mustard
- 1 cup grated cheddar oe edam cheese
- 1 cup edamame beans
- 1/2 cup sour cream or greek yoghurt
- 1/4 cup coriander leaves (or to taste)
- 1/2 onion, diced
- 1/2 small red chilli
- 1 tbsp tbsp lime juice
- Plenty of salt and pepper
For Pico de Gallo:
- 2 large tomatoes
- Handful cilantro leaves, roughly chopped
- 1/4 onion, finely diced
- 1/2 chilli pepper, finely chopped
- Sea salt
- Sour cream, to serve
- To make mockamole: bring a small sauce of water to the boil, add edamame and cook 10-12 minutes until soft. Rinse with cold water and add to a blender with remaining ingredients. Pulse until chunky. Season.**
- To make pico de gallo: dice tomatoes to 1-2cm dice, mix with onion, chilli, cilantro and sea salt. Add a squeeze lime or lemon juice and taste. If it needs more seasoning, add it now. Leave to sit 20-30 minutes in fridge before serving.
- Preheat oven to 175C and line two baking trays. Slice the tortillas in half then half again. Slice each quarter in half again so you get 8 triangles from each wrap. Place them in a single layer over the baking trays.
- Once tortillas are done, add them to a large tray/oven dish (I actually used a paella pan).
- Bring a frypan to a medium heat and add mince mixture. Heat through, then add the tomato sauce and mustard and mix.
- Top the tortilla chips with the mince mixture and sprinkle with cheese.
- Bake 10-12 minutes until cheese has melted. Remove from oven and dollop on the mockamole, pico de gallo and sour cream.
- Serve family style!
With avos at 4.50 EACH, you can make a big batch of this mockamole for the price of a single one. You can also substitute the edamame beans for peas if that’s what you have in your freezer. You can also use store-bought tortilla chips to cut down on prep time but I like the texture of making my own. Alternatively, you can mash the edamame in a mortar and pestle or with a potato masher/metal fork. To make them easier to mash, boil for a few more minutes and test with a fork to make sure they’re easily mashable. Then dice the onion and chilli and finely chop the coriander and stir through the edamame with the sour cream and lime juice.
Serving: 4g | Calories: 507kcal | Carbohydrates: 29.6g | Protein: 40.7g | Saturated Fat: 6.4g | Sodium: 403mg | Potassium: 514mg | Fiber: 6.1g | Sugar: 5.7g | Calcium: 499mg | Iron: 4mg
Tried this recipe?Let us know how it was!