Quorn Mexican lasagne

4
45 minutes

Ingredients

  • 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

1
Preheat the oven to 180°C/gas mark 4
2
To begin, heat the oil in a pan. Add the onion and garlic and fry gently over a low heat until softened
3
Stir in the chilli powder and cook for a minute longer before adding the Quorn mince, tomatoes, kidney beans and 50ml of water
4
Cook for around 10 minutes until heated through, then add the sweetcorn and avocado and stir to combine
5
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
6
Repeat with the remaining mince and tortillas, then top the final tortilla with the sour cream and scatter over the cheese
7
Bake in the oven for approximately 30 minutes, until the cheese is golden-brown. Remove and serve