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Kimberly Wyatt’s Chipotle Tacos

Serves: 4

Cost CuttingGluten Free‏

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 season  

For the pink pickled onions:

1 red onion, finely sliced

Juice of 1 lime

Juice of 1 orange

Serve with:

  Taco Shells (2/3 per person)

Shredded lettuce

Diced avocado, dressed in lime juice

Grated cheese

Sour cream

method:

  • 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
Print Recipe http://www.quorn.co.uk
Veggie Subs 3for6

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