Ingredients

The following ingredients have 4 Servings
  • Low fat cooking oil spray
  • 600 g Quorn
  • 1 diced large onion
  • 3 cloves garlic crushed.
  • 400 g can of red kidney beans (rinsed and drained.)
  • 3 tbsp tomato puree
  • 1 tbsp . dried chilli flakes or 1 finely diced red chilli
  • 500 ml hot vegetable stock
  • Salt and pepper to season
  • 4 large flour tortillas
  • 100 g reduced fat grated cheese
  • Red and green chillies (finely chopped)
  • Coriander (finely chopped)
  • A jar of tomato salsa and lime wedges to serve

Instruction

  • Spray the bottom of a large saucepan 5 times with low fat cooking spray and sweat the onion and garlic. Add splashes of hot water from a boiled kettle if the mixture begins to stick.
  • Add the Quorn to the onion and garlic, stir until well combined.
  • Add the red kidney beans, tomato puree, chilli and stock, cook for a couple of minutes then season with salt and pepper to taste.
  • Pre-Heat oven 180C Fan.
  • Allow the chilli to simmer for at least 30 minutes. Stirring a couple of times throughout.
  • Spray a large ovenproof dish 4 – 5 times with low fat cooking spray, or wipe with a little olive oil.
  • Fill each tortilla with 1/4 of the chilli mixture. Roll each one up and place in the ovenproof dish side by side. Sprinkle the cheese over.
  • Cover the dish with foil and bake for 20 – 25 minutes until the tortillas are crisped as to your preference.
  • Remove from the oven and decorate with the chopped chillies and coriander
  • Serve with the salsa and lime wedges.