7 reviews
Quorn Chicken and Bean Enchiladas Author: Chris at Thinly Spread Serves: Serves 4 Cook time: 45 mins Total time: 45 mins Print 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. 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 225g/ 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 225ml/ ¼ cup water For the Quorn Chicken 1 tbsp olive oil ½ red onion, peeled and finely chopped 150g/ 1 cup Quorn Meat Free Chicken Pieces 1 clove garlic, peeled and finely chopped ½ red pepper, deseeded and finely chopped 1 tsp paprika ½ tsp cumin seeds 125ml/ ½ cup tinned chopped tomatoes 60g/ ½ cup canned sweetcorn, drained 125ml/ ½ cup water To finish 350ml 11/2 cups tomato passata 1 tbsp sun dried tomato paste 100g/ 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 ¼ of the bean mixture in the middle of the tortilla, top with ¼ 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 3.5.3208
I’ve been making a lot with beef and lamb lately, but what about chicken. The whole head of garlic might not be to everyone’s taste, but I promise you, it gives it a really rich tomato base and it’s full of beans often prevents me from snacking
The other day I was flicking through my lovely but slightly battered notebook I use for planning meals and making recipe notes in and I came across my scribblings for this recipe I made a few times last year, and realised it had never quite made it onto the blog
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Fry the chicken in a little spray oil until cooked and then remove and set to one side. I spent a few months reasearching some recipes online and looking for ways that I might be able to make it work and finally a few weeks ago decided to give it ago
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Add the chickenand fry until the chicken has browned in all sides. If the weather is bright and sunny, this dish can be eaten with some steamed brocoli or string beans
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