Healthy Homemade Vegetarian Chipotle Tacos

Name: Healthy Homemade Vegetarian Chipotle Tacos
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 pack Quorn Mince; 1 tbsp sunflower oil; 1 medium onion, finely diced; 2 garlic cloves, grated; 1-2 tsp chipotle paste (to taste); 1 vegetable stock cube, crumbled; 390g carton chopped tomatoes; 2 tbsp tomato puree; 50ml water; 400g tin kidney beans, drained and rinsed; Handful of chopped coriander; Salt and pepper to season; 1 red onion, finely sliced; Juice of 1 lime; Juice of 1 orange; Taco Shells (2/3 per person); Shredded lettuce; Diced avocado, dressed in lime juice; Grated cheese; Sour cream

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Vegetarian chipotle tacos made with Quorn mince accompanied with pickled onion and sour cream

Enjoy a smoky twist on traditional tacos with this chipotle infused recipe. The chipotle paste, garlic and onion mix makes a delicious accompaniment to the smooth avocado, citrusy pickled onions and crunchy taco shells. A simple meal idea that’s guaranteed to get the whole family involved.

Healthy Vegan and Vegetarian Recipes Vegan And Vegetarian Mexican Recipes Vegetarian Mince Recipes

Serves 4

55 mins

Easy

209 cals
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

1 pack Quorn Mince
1 tbsp sunflower oil
1 medium onion, finely diced
2 garlic cloves, grated
1-2 tsp chipotle paste (to taste)
1 vegetable stock cube, crumbled
390g carton chopped tomatoes
2 tbsp tomato puree
50ml water
400g tin kidney beans, drained and rinsed
Handful of chopped coriander
Salt and pepper to season

Pink Pickled Onions:

1 red onion, finely sliced
Juice of 1 lime
Juice of 1 orange

Serve with:

Taco Shells (2/3 per person)
Shredded lettuce
Diced avocado, dressed in lime juice
Grated cheese
Sour cream

Method

Preheat the oil in a large pan, fry the onion until soft but not coloured then add the garlic and continue to cook for 3-4 minutes more. Add the chipotle paste and the stock cube and stir through.
Add the tomatoes, tomato puree and about 50ml water. Cook for 15 minutes until the tomatoes start to break down, adding more water if it gets too dry.
Add the Quorn Mince and kidney beans then cook for a further 8-10 minutes. Season to taste then stir through the chopped coriander.
Serve in a taco shell with shredded lettuce, diced avocado, the pink pickled onions and a sprinkle of grated cheese. Add a dollop of sour cream to taste.

Did you know? Quorn Mince is low in saturated fat and high in protein, making it a great addition to a healthy, balanced diet. This dish also includes kidney beans which can count towards our 5-A-DAY and are packed full of plant-based protein!