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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!
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Easy Vegetarian Enchiladas

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.
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
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

  • 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 Meat Free Chicken

  • 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)

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 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