Chilli quorn tacos sw
Recipe by Debsxx
Ingredients
- Fry Light
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1tsp chilli powder
- 1tsp ground cumin
- a pinch of ground cinnamon
- 175g Quorn Mince
- ½ green pepper, seeded and chopped
- 225gm (8oz) can chopped tomatoes
- 225g (8oz) can kidney beans, drained
- 1tbsp tomato puree (½ Syn)
- 1tsp dried oregano
- Salt, to taste
To serve
- 4 taco shells (10 Syns)
- 4tbsp Total Greek yoghurt 0%
- 1 spring onion, trimmed and chopped
- 5cm (2 inch) piece cucumber, seeded and diced
- 15ml (1tbsp) freshly chopped coriander
- 2 tomatoes, sliced
- shredded iceberg lettuce
1. Method
1. Heat a larger frying pan sprayed with Fry Light. Saute the onion and garlic for 2 minutes, then add the chilli powder, cumin and cinnamon and cook for a further minute. Stir in the Quorn pieces, coating it well with the spices. Stir fry for a further minute.
2. Add the green pepper, tomatoes, kidney beans, tomato puree and oregano. Season to taste with a little salt. Cover and simmer for 10 minutes.
3. Meanwhile, mix together the yoghurt, spring onions, cucumber and coriander and spoon into a serving bowl. Chill until required. Heat the tacos in a warm oven or under the grill for 3 minutes.
4. Place the lettuce and tomato in bowls. When you are ready to eat, transfer the chilli to the table together with the bowls of salad, yoghurt and warm tacos. Simply ladle some Quorn chilli into each shell, top with tomatoes, lettuce and a dollop of yoghurt – and enjoy!
main courses November 21, 2011 22:59
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