Quorn Mexican lasagne
Helen Jessup serves up a Mexican twist on lasagne, using flour tortillas in place of pasta sheets and creating a chilli-style Quorn mince mix for the filling. As well as packing vibrant Mexican flavour, this dish takes a fraction of the time of traditional lasagne to prepare, so is perfect for midweek family meals.
We quite often go meat free for our family evening meal, and usually have a pack of meat-free mince, such as Quorn, in the freezer. One of the things I like most about it, apart from it being high in protein and low in fat, is that it’s convenient, and meals can be cooked up in around 10-15 minutes, which is essential when you have hungry kids waiting to be fed.
Lasagne can often be time consuming to make, but by using Quorn it cuts down on the prep time, and by using flour tortillas instead of lasagne sheets it cuts down on the cooking time too. I also like to spice this dish up a little to give it a Mexican twist, and adding sweetcorn and avocado is a great way to get some extra 5-a-day into the kids’ diets.
Ingredients
Metric
Imperial
- 1 tbsp of olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tsp chilli powder, (adjust to taste)
- 350g of Quorn mince
- 400g of tin of chopped tomatoes
- 400g of tinned red kidney beans
- 150g of sweetcorn
- 1 avocado, chopped
- 4 flour tortillas
- 150ml of sour cream
- 125g of mature cheddar, grated
Method
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