Quorn Tortilla Stack

After last week’s spicy enchiladas, I had some meatfree mince to use up, so had a look through the Quorn Kitchen cookbook and decided on these. I thought they’d be like the enchiladas, but in a lasagne-style, rather than rolled up. It was nice, but not as nice as the enchiladas. The Meat Eater said they needed less cheese and more sauce.

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Quorn Tortilla Stack

300g Quorn Mince (I used Sainsbury’s own)
1 small onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
2 tsp ground paprika
1 tsp mild chilli powder
400g chopped tomatoes
2 tbsp tomato puree
1 tbsp vegetarian Worcestershire or brown sauce
3 tbsp freshly chopped coriander leaves
4-6 flour tortillas
200g mature Cheddar cheese, grated

  1. Pre-heat the oven to 200C (400F/Gas Mark 6)
  2. Heat a large, shallow, non-stick frying pan until hot and cook the onion and garlic for 5 minutes. Then add the Quorn Mince, paprika, chilli powder, chopped tomatoes, tomato puree, Worcestershire or brown sauce. Season to taste.
  3. Simmer for 10-15 minutes. Stir through the coriander.
  4. Place a tortilla on a large non-stick baking tray and spoon over a portion of the mince mixture evenly and a handful of cheese. Repeat with the remaining ingredients and top with the remaining cheese.
  5. Bake for 10 minutes or until the cheese melts. Cut into quarters and serve.
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