These Quorn mince enchiladas are spiced for flavour as well as gentle heat, with soft tortilla wraps, a flavour-packed tomato sauce, and a blanket of bubbling cheese to top this perfect vegetarian Mexican meal.
It's incredibly easy to make and there are no jarred sauces or packet spice mixes required.
You'll start by making the enchilada sauce, which simply involves blending tinned tomatoes with some spices, sugar and a touch of vinegar!
With the sauce set aside, you'll whip up the Quorn mince enchilada filling. First, you'll fry Quorn mince with paprika, chilli, garlic and peppers, then add a splash of water and reduce to ensure the mince is tender and drinks up all that flavour.
After that, it's a simple case of piling the perfectly seasoned Quorn mince onto soft tortillas, rolling up in a roasting tray, pouring on the sauce and scattering with cheese.
After 20 minutes in the oven, the whole kitchen will smell incredible and your vegetarian enchiladas will be ready to serve.
This recipe makes 8 enchiladas - enough for four people. I've also included alternative recipe details if you want to make a hotter version for spice-lovers, or a milder version for young kids.
Ingredients
For the quick enchilada sauce
- 400 g (14 oz) canned chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 clove garlic roughly chopped
- 1 tsp dried oregano
- 1 tsp sugar
- ¼ tsp cinnamon
- 1 tsp white wine vinegar (red wine or apple cider would also work)
- Pinch salt and pepper
For the Quorn mince filling
- 1 tbsp olive oil
- 500 g (4 cups) vegetarian Quorn mince (soya grounds)
- 2 cloves garlic finely chopped
- 1 tsp chilli powder
- 1 tsp smoked paprika
- Pinch (1 pinch) salt and pepper
- 1 red pepper deseeded and sliced
- 1 yellow pepper deseeded and sliced
To assemble
- 8 soft corn tortillas
- 100 g (¾-1 cup) mature cheddar cheese grated, vegetarian if required
- Pinch salt and pepper
- Pinch paprika
Equipment
- Blender
Instructions
Make the enchilada sauce
Put the tinned tomatoes, tomato puree, olive oil, paprika, garlic, oregano, sugar, cinnamon, vinegar and a pinch of salt and pepper in a blender.
Add 200ml water.
Blitz until smooth and set aside.
Make the Quorn mince filling
Warm the oil in a large frying pan over a medium heat.
Add the vegetarian mince, paprika, chilli powder and a pinch of salt and pepper.
Fry for 5 minutes, stirring occasionally, until defrosted (if applicable) and warmed through. If it starts to look dry on the base of the pan, you can add a tablespoon of water.
Add the garlic and strips of pepper salt.
Stir fry for 1 minute.
Add 200ml of hot water.
Bring up to a simmer and cook for 2-3 minutes until the liquid has reduced.
Assemble and bake
Preheat the oven to 200C (180C fan assisted).
Fill each tortilla with the Quorn mince mix rolling them up and placing them side by side in an oiled roasting dish.
Make sure to place them with the edge pinned to the side so that they don’t unroll.
Pour the salsa over the enchiladas.
Sprinkle the grated cheese on top.
Season with salt, pepper and a sprinkling of paprika
Bake for 20 minutes until just beginning to bubble.
Lift your enchiladas from the dish and serve hot.
Enjoy your Quorn mince enchiladas!
To tweak to your family's tastes
Here are some ideas if you want to tweak these veggie enchiladas to your family's preference:
- For an extra hot enchilada, use hot chilli powder.
- For a milder, child-friendly enchiladas, halve the paprika and use mild chilli powder, or omit it entirely.
- You could even split the Quorn mince filling and spice each half for milder or spicier tastes. Yes, it's a bit more work, but that's the fun of enchiladas, you can make them however you want!
Quorn Mince Enchiladas
Ingredients
For the quick enchilada sauce
- 400 g (14 oz) canned chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 clove garlic roughly chopped
- 1 tsp dried oregano
- 1 tsp sugar
- ¼ tsp cinnamon
- 1 tsp white wine vinegar (red wine or apple cider would also work)
- Pinch salt and pepper
For the Quorn mince filling
- 1 tbsp olive oil
- 500 g (4 cups) vegetarian Quorn mince (soya grounds)
- 2 cloves garlic finely chopped
- 1 tsp chilli powder
- 1 tsp smoked paprika
- Pinch (1 pinch) salt and pepper
- 1 red pepper deseeded and sliced
- 1 yellow pepper deseeded and sliced
To assemble
- 8 soft corn tortillas
- 100 g (¾-1 cup) mature cheddar cheese grated, vegetarian if required
- Pinch salt and pepper
- Pinch paprika
Instructions
Make the enchilada sauce
- Put the tinned tomatoes, tomato puree, olive oil, paprika, garlic, oregano, sugar, cinnamon, vinegar and a pinch of salt and pepper in a blender.
- Add 200ml (¾ cup) water.
- Blitz until smooth and set aside.
Make the Quorn mince filling
- Warm the oil in a large frying pan over a medium heat.
- Add the vegetarian mince, paprika, chilli powder and a pinch of salt and pepper.
- Fry for 5 minutes, stirring occasionally, until defrosted (if applicable) and warmed through. If it starts to look dry on the base of the pan, you can add a tablespoon of water.
- Add the garlic and strips of pepper salt. Stir fry for 1 minute.
- Add 200ml (¾ cup) of hot water.
- Bring up to a simmer and cook for 2-3 minutes until the liquid has reduced.
Assemble and bake
- Preheat the oven to 200C (180C fan assisted / 390F).
- Fill each tortilla with the Quorn mince mix, rolling them up and placing them side by side in an oiled roasting dish. Make sure to place them with the edge pinned to the side so that they don’t unroll.
- Pour the salsa over the enchiladas.
- Sprinkle the grated cheese on top.
- Season with salt, pepper and a sprinkling of paprika
- Bake for 20 minutes until just beginning to bubble.
- Lift your enchiladas from the dish and serve hot.
Video
Notes
- For an extra hot enchilada, use hot chilli powder.
- For a milder, child-friendly enchiladas, halve the paprika and use mild chilli powder, or omit it entirely.
- You could even split the Quorn mince filling and spice each half for milder or spicier tastes. Yes, it's a bit more work, but that's the fun of enchiladas, you can make them however you want!
Nutrition
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Jenny Leonard says
There are a big favourite in our house - with the veggies and the meatatarians. We have enchiladas about once a fortnight, and like you have found it doesn't work so well with Quorn because it all falls out! Soya mince lends itself really well. I also add some sliced mushrooms and onion to ours, and often a bit of extra passata over the top when I put them into the oven because that's something my family are keen on. It's lovely to read your recipes because you have vegetarian as 'normal', the same as my family (we're 4 veggies and 4 meat eaters) :)
Katie @mummydaddyme says
Oh they look so so yummy. Mexican food is by far my favourite type of meal.
liveotherwise says
That looks fabulous. Very tempted to give it a whirl.
Helloitsgemma says
Am veggie. Love enchiladas - we have will beans inside - haricot or bit larger. Might try with veggie mince.