Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
High in Protein
No Artificial Ingredients
High in Fibre
Cook mode (Keep screen awake)
Ingredients
- 1 Pack 230g Chilled Quorn Mince
- 4 tortilla wraps cut in half
- 1/2 tbsp of olive oil
- 1 red onion finely diced
- 1 red pepper finely diced
- 1 green pepper finely diced
- 1 tin of black eyed beans drained (235g)
- 1tbsp of tomato puree
- 1 tsp of dried oregano
- 1tsp of dried basil
- 1 tsp of garlic powder
- 1tsp of paprika
- 1/2 tsp of onion powder
- Pinch of salt
- 1 tsp of ground black pepper
- 400g tin of chopped tomatoes
- 100g grated mozzarella
- 12 cocktail sticks
For the yoghurt and chive dip
- 200g of Greek yogurt
- 6 chives finely sliced
To garnish (optional)
- Handful of coriander leaves
Method
- Preheat the oven to 180 degrees.
- Line a baking tray with parchment paper.
- Taking each half of tortilla roll into a cone shape and secure with a cocktail stick and place on the baking tray so they stand up. Repeat until all 12 are made.
- Place in the oven and bake for 10-12 minutes until nicely golden. Remove cocktail sticks once they have baked.
- Heat the oil in a pan on a medium heat, add the onion and cook until the onion is softened around 3-5 minutes.
- Add the Quorn Mince along with the oregano, basil, garlic powder, paprika, onion powder, salt & pepper and stir.
- Add the tomato puree and stir for 1-2 minutes.
- Add the chopped tomatoes and diced peppers along with the black eye beans. Put the lid on and simmer for about 15 minutes.
- In the meantime, mix together the chives and yoghurt for the dip and set aside.
- Spoon the mixture into cones, sprinkle with cheese and bake in the oven for another 12-15 minutes.
- Sprinkle with fresh coriander and serve with a sour cream dip.
Chefs tip
Remove the cocktail sticks from tortilla cones once baked as the cones will hold their shape.
