Quorn Enchiladas

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.

Course Dinner

Cuisine Mexican

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 486kcal

Author Neil

Equipment

Ingredients

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 tablespoon tomato puree
1 tablespoon . 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

Metric - US Customary

Instructions

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 ¼ 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.

Nutrition