The hot weather we’ve been having makes me crave spicy food and cold beer and these easy vegetarian enchiladas made with Quorn and Beans really hit the spot! What could be better on a warm June evening than spicy refried beans, quorn chunks and a few veggies all wrapped up in soft bread, blanketed with a rich tomato sauce and oozy cheese? Not much, my friends, not much!

Easy Vegetarian Enchiladas, filled with spicy refried beans, vegetables and Quorn meat free chicken pieces, blanketed with rich tomato sauce and oozy cheese. Served up with sour cream, guacamole and cold beer - perfect!

You can make this dish as easy or as complicated as you want, you can tone down the spice for sensitive palates or heat it up for firestarters and you can make it vegan using the new Quorn Vegan Chicken Pieces and replacing the cheese with a vegan brand. I made my own refried beans but do swap them for canned refried beans if you’re after a speedier supper. Serve it in the summer garden with salad or by the fire in winter with spicy fries and always serve it to any guests who are yet to be convinced that meat free is tasty and filling!

Quorn Meat Free Chicken Pieces

Enchiladas are one of those dishes which bring people to my kitchen for the construction process and many hands make quick parcels! I love food which draws the family together and encourages them to take part in the making.

5 from 7 votes
Easy Vegetarian Enchiladas. Quorn Chicken and Bean Enchiladas, filled with spicy refried beans, vegetables and Quorn meat free chicken pieces, blanketed with rich tomato sauce and oozy cheese. Served up with sour cream, guacamole and cold beer - perfect!
Easy Vegetarian Enchiladas
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 
Richly flavoured Quorn Meat Free Chicken and Bean Enchiladas served with salad, sour cream and guacamole, perfect in the garden with a cold beer or in front of a roaring fire with a glass of red wine.
Servings: 4
Author: Chris Mosler@thinlyspread
Ingredients
  • 4 large flour tortillas
For the Refried Beans (Buy a can if you can't be bothered but these taste AMAZING)
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 225 g/ 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
  • 225 ml/ 1/4 cup water
For the Quorn Chicken
  • 1 tbsp olive oil
  • 1/2 red onion peeled and finely chopped
  • 150 g/ 1 cup Quorn Meat Free Chicken Pieces
  • 1 clove garlic peeled and finely chopped
  • 1/2 red pepper deseeded and finely chopped
  • 1 tsp paprika
  • 1/2 tsp cumin seeds
  • 125 ml/ 1/2 cup tinned chopped tomatoes
  • 60 g/ 1/2 cup canned sweetcorn drained
  • 125 ml/ 1/2 cup water
To finish
  • 350 ml 11/2 cups tomato passata
  • 1 tbsp sun dried tomato paste
  • 100 g/ 1 cup vegetarian cheddar cheese grated (add more or less to taste)
Instructions
  1. Preheat your oven to 180Fan, 200C
To Make the Refried Beans
  1. Heat the oil in a small saucepan
  2. Fry the onions gently until soft
  3. Add the beans, garlic, chilli and paprika and fry gently for a further 2 minutes
  4. Add the water and simmer until all the water has evaporated and the beans are very soft
  5. Mash roughly with a fork
To Make the Quorn Meat Free Chicken
  1. Heat the oil in a large frying pan
  2. Add the onion and fry gently until soft
  3. Add the Quorn Pieces, and fry for 5 minutes until browned
  4. Add the garlic, paprika and cumin and fry for a further minute until fragrant
  5. 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
  1. Stir the sun dried tomato paste into the passata and simmer for 5 minutes
To Construct your Enchiladas
  1. Divide the bean mixture and the Quorn mixture into 4 equal amounts
  2. Lay a flour tortilla on your chopping board
  3. Spread 1/4 of the bean mixture in the middle of the tortilla, top with 1/4 of the Quorn mixture
  4. Fold in the top and bottom of the tortilla and then the sides
  5. Place in an ovenproof dish, seam downwards
  6. Repeat with the rest of the tortillas
  7. Cover the tortillas with the tomato sauce
  8. Sprinkle generously with cheese
  9. Bake in the preheated oven for 20 minutes or until the cheese is bubbling and beginning to brown
  10. Serve sizzling hot

I topped my easy vegetarian enchiladas with sliced green chillies and served it with a simple mixed leaf and tomato salad, sour cream and homemade guacamole.

Easy Vgetarian Enchiladas with Quorn and Spicy Refried beans

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Easy Vegetarian Enchiladas with Quorn Chicken and Refried Bean Enchiladas

For more simple vegetarian recipes using Quorn in all its guises have a look at their website and keep your eyes open for more recipes here on Thinly Spread both at home and at sea!

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