Quorn Tacos

Ingredients

• 4 corn tortillas, cut in half
• 1 red onion, finely chopped
• 2 cloves garlic, crushed
• 300g pack Quorn mince
• 1-2 tsps vegetable bouillon
• stock powder
• 1 fresh chilli, sliced
• 1 red pepper, deseeded and diced
• 1 tbsp freshly chopped oregano
• 300g tomato passata
• 1 x 400g can chopped tomatoes
• 20g Rosemary Conley low-fat Mature cheese
• salt and black pepper

Cooking Instructions

1. 1 Remove the oven racking shelf.
2. 2 Preheat oven 200C, 400F, Gas Mark 6.
3. 3 Place the corn tortillas on the oven rack draping them over each metal bar. Place in the oven for 10 minutes until crisp. Remove from the oven and set aside.
4. 4 Preheat a non-stick pan. Dry-fry the onion and garlic until soft. Add the Quorn mince and continue cooking for 1-2 minutes.
5. Add the stock powder, chilli, red pepper, oregano, passata and tomatoes, mixing well. Simmer gently for 15-20 minutes to allow the sauce to reduce.
6. 5 Place the tortillas in an ovenproof dish and spoon the filling inside each shell.
7. 6 Grate the cheese over the top and place near the top of a preheated oven. Bake for 10 minutes to allow the cheese to melt.
8. 7 Serve hot with a tossed, mixed salad.

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