Quorn Pieces & Bean Enchiladas 5 out of 5, 1 based on 1 ratings

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Quorn Pieces & Bean Enchiladas

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Chris Mosler is a recipe writer, blogger, globetrotter, craft-lover and mum of four. And, since 2010, she's been sharing her wisdom on meat free food and family life in her blog, Thinly Spread. Why not try her delicious Enchiladas today here?

Serves 4
45 mins

Ingredients

  • 150g/ 1 cup Quorn Pieces
  • 4 large flour tortillas
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 225g/ 1 cup of cooked black beans
  • 1 clove garlic, peeled and finely chopped
  • 1 whole red chilli, finely chopped (remove seeds if you don't like it hot)
  • 1 tsp paprika
  • 225ml/ ¼ cup water
  • 1 tbsp olive oil
  • ½ red onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • ½ red pepper, deseeded and finely chopped
  • 1 tsp paprika
  • ½ tsp cumin seeds
  • 125ml/ ½ cup tinned chopped tomatoes
  • 60g/ ½ cup canned sweetcorn, drained
  • 125ml/ ½ cup water
  • 350ml 11/2 cups tomato passata
  • 1 tbsp sun dried tomato paste
  • 100g/ 1 cup vegetarian cheddar cheese, grated (add more or less to taste)

Made with Quorn Pieces

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