Kimberly Wyatt’s Chipotle Tacos
Serves: 4
Ingredients:
1 pack Quorn Mince1 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 slicedJuice 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
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