- Ingredients
- FOR THE SALSA:
- 20g red onion, finely diced
- 25g green bell pepper, finely diced
- 25g red bell pepper, finely diced
- 20g cucumber, peeled, cored and finely diced
- 5g fresh coriander, chopped
- 100g MAGGI® Rich & Rustic Tomato Sauce
- ½ lime, juiced
- FOR THE CHILLI AND TACOS:
- 1tbsp rapeseed oil
- 30g onion, diced
- 2 gloves garlic, crushed
- ½ green chilli, deseeded and finely chopped
- 250g Quorn mince
- 50g red lentils
- 300g MAGGI® Rich & Rustic Tomato Sauce
- 1 small apple, peeled chopped
- 1tsp cumin
- 1tsp smoked paprika
- 15ml MAGGI Vegetable Liquid Concentrated Fonds
- 10 taco shells
- ¼ head iceberg lettuce, shredded
- 300g salsa – See recipe above
- 50g sour cream
- 100g mature cheddar cheese
- 1 pear, peeled and chopped
Quorn and Fruit Chilli Tacos’
Ingredients
Method
Method
Begin by preparing the salsa. Combine all ingredients in a mixing bowl and cover with clingfilm. The flavours will develop and deepen while the chilli for the tacos is cooking.
Heat the oil in a large saucepan and add the onions. Cook for five minutes until soft and golden. Add the garlic and chilli and cook for a further five minutes, then stir in the Quorn and lentils and allow to cook for five minutes.
Add the tomato sauce, apple and pear and simmer for 45 minutes, adding a little water if required. Once tender add the cumin, smoked paprika and vegetable fonds.
To serve, warm the taco shells for two minutes in a pre-heated oven.
Divide the shredded lettuce among the shells then fill with the chilli. Top as desired: we suggest tomato salsa, a teaspoon of sour cream and a sprinkle of grated cheddar cheese.
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