Quorn enchiladas are a healthier vegetarian version of the classic Mexican dish. They’re lower in fat and calories than the traditional version and make for a hearty tasty weekend dinner.
These quorn enchiladas are a favourite for Lady Lynne and I at the weekend!
Of course there’s nothing to say you can’t have these during the week, it’s just they do take a little longer to prep and cook than the majority of my other recipes.
I can’t say I notice any difference when having these instead of the traditional Mexican version either.
They’re just as cheesy, tasty and filling but easier on the waistline!
Of course you can buy those kits that you can make enchiladas from as well.
But you know me, I like a challenge and I couldn’t see any vegetarian versions made with Quorn that I specifically liked on the internet so what better excuse that to make my own?
And to show you how easy it can be to make your own too!
These quorn enchiladas would be great for feeding guests at a dinner party too.
I’ve also been able to freeze them too, so if you’re lucky enough to have any left over………. 😉
I’m pretty sure that you’ll find these quorn enchiladas pretty filling, a good source of protein and an all round excellent family meal whatever occasion you choose you have it on!
Quorn enchiladas are a healthier vegetarian version of the classic Mexican dish. They're lower in fat and calories than the traditional version and make for a hearty tasty weekend dinner.
- 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
- 60 g reduced fat grated cheese
- Red and green chillies finely chopped
- Coriander finely chopped
- A jar of tomato salsa and lime wedges to serve
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, sprinkle with 1/4 of the grated cheese and roll each one up and place in the ovenproof dish side by side.
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.
Well folks now that I’ve spent all day photographing this recipe, I’m stumped for what else to say except I hope you’re having a great weekend!
Lady Lynne and I are off to tuck into these delicious quorn enchiladas right now! 😀
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