Quorn Mexican lasagne

45 minutes


  • 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


Preheat the oven to 180°C/gas mark 4
To begin, heat the oil in a pan. Add the onion and garlic and fry gently over a low heat until softened
Stir in the chilli powder and cook for a minute longer before adding the Quorn mince, tomatoes, kidney beans and 50ml of water
Cook for around 10 minutes until heated through, then add the sweetcorn and avocado and stir to combine
Transfer ¼ of the mince to the base of a round ovenproof dish. Lay a tortilla on top of the mince, trimmed to size if necessary, then add another ¼ of the mince, followed by another tortilla
Repeat with the remaining mince and tortillas, then top the final tortilla with the sour cream and scatter over the cheese
Bake in the oven for approximately 30 minutes, until the cheese is golden-brown. Remove and serve