Recipes
Chunky Chilli Tacos
A Rich, mild Quorn Mince chilli served on a small warm soft tortilla & topped with fresh salsa.
Ingredients
- 400g Quorn Mince
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 large red pepper, diced
- 1 tsp mild chilli powder
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp tomato puree
- 800g tinned chopped tomatoes
- 200ml vegetable stock
- 400g can kidney beans, drained
SALSA
- 1 red medium onion, finely chopped
- 2 spring onions, sliced
- 5 tomatoes, deseeded and diced
- 1 tbsp finely chopped coriander
- 1 lime, juice and zest
TO SERVE
- 10 small soft tortillas, warmed
Method
- Heat the oil in pan, add the onions and garlic and stir-fry for 3 minutes until soft. Add the pepper and cook for a further 3-4 minutes.
- Stir in the spices and tomato puree. Cook, stirring, for one minute.
- Add the Quorn Mince, canned tomatoes, vegetable stock and kidney beans, mix well then bring to the boil and simmer uncovered for 20 minutes, stirring occasionally. Check seasoning.
- Meanwhile place all the salsa ingredients in a bowl, mix well and season.
- To serve divide the chilli between the wraps, top with a spoonful of salsa then fold the wrap in half.
Tip - try serving with a mixed salad.