Quorn Pieces & Bean Enchiladas

Name: Quorn Pieces & Bean Enchiladas
Cook time: 45 min
Total time: 45 min
Yield: 4
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)

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Vegetarian enchiladas made with Quorn Pieces, beans and cheese, sliced to reveal the centre, served on a white plate

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?

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Serves 4

45 mins

A Challenge

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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)

Method

Preheat your oven to 180Fan, 200C

To Make the Refried Beans:

Heat the oil in a small saucepan.
Fry the onions gently until soft.
Add the beans, garlic, chilli and paprika and fry gently for a further 2 minutes.
Add the water and simmer until all the water has evaporated and the beans are very soft.
Mash roughly with a fork.

To Make the Quorn Pieces:

Heat the oil in a large frying pan.
Add the onion and fry gently until soft.
Add the Quorn Pieces, and fry for 5 minutes until browned.
Add the garlic, red pepper, paprika and cumin and fry for a further minute until fragrant.
Add the tomatoes, sweetcorn and water and simmer for 10 minutes (15 if you are using frozen Quorn Pieces) - increase the heat to boil off any remaining liquid) .

To Make the Tomato Sauce:

Stir the sun dried tomato paste into the passata and simmer for 5 minutes.

To Construct your Enchiladas:

Divide the bean mixture and the Quorn mixture into 4 equal amounts.
Lay a flour tortilla on your chopping board.
Spread ¼ of the bean mixture in the middle of the tortilla, top with ¼ of the Quorn mixture.
Fold in the top and bottom of the tortilla and then the sides.
Place in an ovenproof dish, seam downwards.
Repeat with the rest of the tortillas.
Cover the tortillas with the tomato sauce.
Sprinkle generously with cheese.
Bake in the preheated over for 20 minutes or until the cheese is bubbling and beginning to brown.

Serve sizzling hot