Quorn Enchiladas Recipe

Our homemade Quorn Enchilada recipe is a favourite with my family.  It is an evolving recipe that has been adapted over the years.  When I received a selection of Gourmet Garden herb and spice tubes, I was excited to put them to work in my recipe to add the benefit of the fresh purees to flavour my filling!

Filling Ingredients

2 sliced onions

3 teaspn Gourmet Garden Garlic

1 teaspn Gourmet Garden Chilli

1 teaspn Gourmet Garden Coriander

150g sliced mushrooms

1 pack Quorn pieces

1 head of cooked fresh broccoli cut into florets

1 can of pinto beans

Sauce Ingredients

Small carton chopped tomatoes

1 teaspn Gourmet Garden Chilli

2 teaspn Gourmet Garden Garlic

small carton of single cream

1 egg

Plus

8 Corn Tortilla Wraps

Mexicana cheese to top

Method

Fry the onion.  

Add Gourmet Garden chilli and garlic and fry for 3 minutes.

Add sliced mushrooms and Quorn pieces.

Add the brocolli florets and pinto beans.

Cook until everything is soft and cooked down.

Meanwhile put tomatoes and Gourmet Garden chilli and garlic in a saucepan.

Heat and simmer for 10 minutes.

Allow to cool slightly and add cream.

Beat in egg.

Fill the wraps and roll up.

Place into ovenproof dish.

Pour over sauce.

Top with grated Mexicana cheese.

Cook in a pre-heated oven at GM 6 for 20-25 minutes until bubbling and golden brown.

Serve with creme fraiche and refried beans.