Kimberly Wyatt’s Chipotle Tacos
Serves: 4
Ingredients:
1 pack Quorn Mince 1 tbsp sunflower oil 1 medium onion, finely diced 2 garlic cloves, grated 1-2 tsp chipotle paste (to taste) 1 vegetable stock cube, crumbled 390g carton chopped tomatoes 2 tbsp tomato puree 50ml water 400g tin kidney beans, drained and rinsed handful of chopped coriander salt and pepper to seasonFor the pink pickled onions:
1 red onion, finely sliced Juice of 1 lime Juice of 1 orangeServe with:
Taco Shells (2/3 per person) Shredded lettuce Diced avocado, dressed in lime juice Grated cheese Sour creammethod:
- Preheat the oil in a large pan, fry the onion until soft but not coloured then add the garlic and continue to cook for 3-4 minutes more. Add the chipotle paste and the stock cube and stir through.
- Add the tomatoes, tomato puree and about 50ml water. Cook for 15 minutes until the tomatoes start to break down, adding more water if it gets too dry.
- Add the Quorn Mince and kidney beans then cook for a further 8-10 minutes. Season to taste then stir through the chopped coriander.
- Serve in a taco shell with shredded lettuce, diced avocado, the pink pickled onions and a sprinkle of grated cheese. Add a dollop of sour cream to taste
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