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!
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!
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.
- 4 large flour tortillas
- 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
- 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
- 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)
-
Preheat your oven to 180Fan, 200C
-
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
-
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, 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)
-
Stir the sun dried tomato paste into the passata and simmer for 5 minutes
-
Divide the bean mixture and the Quorn mixture into 4 equal amounts
-
Lay a flour tortilla on your chopping board
-
Spread 1/4 of the bean mixture in the middle of the tortilla, top with 1/4 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 oven for 20 minutes or until the cheese is bubbling and beginning to brown
-
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.
If you like this recipe for Easy Vegetarian Enchiladas with Quorn Meat Free Chicken and Spicy Refried Beans , why not Pin It for later?
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!
This is a sponsored post
Hello! I'm Chris, vegan lover of life, wordsmith, storyteller, picture taker, mum to four. Welcome to Thinly Spread where I share recipes, kitchen stories, travels, adventures and family warmth from our home in deepest Somerset and our boat in Poole.
oh now this looks like a taste sensation!
Thanks Becky, it’s very moreish!
These look great Chris, and who would miss the meat? I love a highly flavoured prep ahead dish like this.
Me too – I reckon it’s one I could prep and take for the first night of a sailing adventure, don’t you?!
Oh my these Enchiladas look amazing, I have to get some of these Quorn Chicken pieces which would also go great in wraps which we eat all the time and make a nice change:-)
They’re great in wraps aren’t they? I like that they make for a quick and easy midweek meal 🙂
We are huge fans of Quorn and it makes eating meat free that little bit easier. We often use it in Mexican food too.
It’s really versatile and has been a total godsend with teenagers in the house!
Sometimes that meat-like texture is a craving – so thank goodness for vegetarian meat products! This looks like major comfort food.
It is total comfort food, you are absolutely right!
I love enchiladas! I’ve never tried the Quorn products, but it looks good! I LOVE your polka dot casserole dish!
I love it too Jenn – it was a bargain buy in Sainsbury’s last year!
I love enchiladas. They are always my first choice at a Mexican restaurant. Complete comfort food. Nice photos too.
Thanks Jac 🙂
Goodness this looks delicious! High-five for Mexican recipes this week 🙂 I was so excited when they finally brought out vegan quorn chicken pieces, although I haven’t used them much yet. Will definitely keep this recipe in mind 😉
My vegan boy has used them and he’s home from Uni now so I need to veganise this dish because he would love it if I get it right!