Enjoy a smoky twist on traditional tacos with this chipotle infused recipe. The chipotle paste, garlic and onion mix makes a delicious accompaniment to the smooth avocado, citrusy pickled onions and crunchy taco shells. A simple meal idea that’s guaranteed to get the whole family involved.
1-2 tsp chipotle paste (To taste. If paste isn’t available use chipotle chilli flakes or sauce.)
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 Cilantro
Salt and pepper to season
Pink Pickled Onions:
1 red onion, finely sliced
Juice 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 (or plain, unsweetened Yoghurt)
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 cilantro.
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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