SERVES 4
PER SERVING
307 CALORIES
5.6G FAT
PREPARATION TIME 15 MINUTES
COOKING TIME 30 MINUTES
8 corn tortillas
1 red onion, finely chopped
2 garlic cloves, crushed
1 × 300g pack Quorn mince
1–2 teaspoons vegetable stock powder
1–2 fresh chillies, sliced
1 red pepper, deseeded and diced
1 tablespoon chopped fresh oregano
1 × 400g can chopped tomatoes
300ml tomato passata
50g low-fat vegetarian cheddar-style cheese, grated
freshly ground black pepper
salt and freshly ground black pepper
1 Remove the top oven rack, and preheat the oven to 200C, 400F, gas mark 6.
2 Place the corn tortillas on the oven rack, draping them over each metal bar. Place in the oven for 10–15 minutes until crisp. Remove from the oven and set aside.
3 Heat a non-stick frying pan, and dry-fry the onion and garlic until soft. Add the Quorn mince and continue cooking for 1–2 minutes.
4 Add the stock powder, chillies, red pepper, oregano, tomatoes and tomato passata, and mix well. Simmer gently for 15–20 minutes to allow the sauce to reduce.
5 Place the tortillas in an ovenproof dish and spoon the filling inside each shell.
6 Grate the cheese over the top. Place near the top of the oven and bake for 10 minutes to allow the cheese to melt.
TIP You can substitute turkey mince for the Quorn mince
