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    Home » Spicy recipes

    By Emily Leary. Last updated Jun 7, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Quorn mince enchiladas recipe

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    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.

    Quorn mince enchiladas served on a grey plate with a fork.

    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!

    Quorn mince enchiladas served on a grey plate. Garnished with parsley. Shown from above.

    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.

    Quorn mince enchiladas served on a grey plate. Hands cut into them with a knife and fork.

    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

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Blender
    • Kitchen knife
    • Chopping board
    • Large frying pan
    • Wooden spoon
    • Medium roasting tray

    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.

    Tinned tomatoes, tomato puree, olive oil, vinegar and spices in a blender. Ingredients to make Quorn mince enchiladas surround the blender.

    Add 200ml water.

    Water, tinned tomatoes, tomato puree, olive oil, vinegar and spices in a blender. Ingredients to make Quorn mince enchiladas surround the blender.

    Blitz until smooth and set aside.

    Enchilada sauce in a blender. Ingredients to make Quorn mince enchiladas surround the blender.

    Make the Quorn mince filling

    Warm the oil in a large frying pan over a medium heat.

    Oil in a large white pan. Ingredients to make Quorn mince enchiladas surround the pan.

    Add the vegetarian mince, paprika, chilli powder and a pinch of salt and pepper.

    Frozen Quorn mince, spices and garlic in a large white pan. Ingredients to make Quorn mince enchiladas surround the pan.

    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.

    Quorn mince fried in spices in a large white pan. Ingredients to make Quorn mince enchiladas surround the pan.

    Add the garlic and strips of pepper salt.

    Quorn mince fried in spices in a large white pan with garlic and peppers on top. Ingredients to make Quorn mince enchiladas surround the pan.

    Stir fry for 1 minute.

    Quorn mince and peppers fried in garlic and spices in a large white pan. Ingredients to make Quorn mince enchiladas surround the pan.

    Add 200ml of hot water.

    Quorn mince and peppers fried in garlic and spices with a splash of water in a large white pan. Ingredients to make Quorn mince enchiladas surround the pan.

    Bring up to a simmer and cook for 2-3 minutes until the liquid has reduced.

    Quorn mince enchilada filling in a large white pan. Ingredients to make Quorn mince enchiladas surround the pan.

    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.

    Hand holding a tortilla with Quorn mince enchilada filling on top.

    Make sure to place them with the edge pinned to the side so that they don’t unroll.

    A tray of tortillas filled with Quorn mince enchilada filling.

    Pour the salsa over the enchiladas.

    A tray of tortillas filled with Quorn mince enchilada filling, with enchilada sauce on top.

    Sprinkle the grated cheese on top.

    A tray of tortillas filled with Quorn mince enchilada filling, with enchilada sauce and cheese on top.

    Season with salt, pepper and a sprinkling of paprika

    A tray of tortillas filled with Quorn mince enchilada filling, with enchilada sauce, cheese and seasoning on top.

    Bake for 20 minutes until just beginning to bubble.

    A tray of freshly baked Quorn mince enchiladas.

    Lift your enchiladas from the dish and serve hot.

    Quorn mince enchiladas served on a grey plate. Shown from above.

    Enjoy your Quorn mince enchiladas!

    Quorn mince enchiladas served on a grey plate.

    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!
    Print Recipe
    5 from 1 vote

    Quorn Mince Enchiladas

    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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Spicy mains
    Cuisine: Mexican
    Diet: Vegetarian
    Servings: 8 enchiladas
    Author: Emily Leary

    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

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Blender
    • Kitchen knife
    • Chopping board
    • Large frying pan
    • Wooden spoon
    • Medium roasting tray

    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

    Calories: 229kcal | Carbohydrates: 23g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 323mg | Potassium: 303mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1064IU | Vitamin C: 51mg | Calcium: 155mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin these Quorn mince enchiladas

    Collage of Quorn mince enchiladas served on a grey plate with a fork. Caption reads: Veggie Quorn mince enchiladas. Quick recipe. Step-by-step guide.
    Quorn mince enchiladas served on a grey plate from above. Caption reads: Vegetarian Quorn enchiladas.
    Quorn mince enchiladas served on a grey plate. Caption reads: Vegetarian Quorn mince enchiladas.
    Quorn mince enchiladas served on a grey plate. Hands cut into them with a knife and fork. Caption reads: Step-by-step recipe Quorn mince enchiladas.
    Quorn mince enchiladas served on a grey plate from above. Caption reads: Vegetarian Quorn enchiladas. Step-by-step recipe.
    Quorn mince enchiladas served on a grey plate with a fork. Caption reads: Step-by-step recipe. Quorn mince enchiladas. Easy and delicious.

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    Get the recipe
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    1. Jenny Leonard says

      January 06, 2013 at 7:41 pm

      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) :)

      Reply
    2. Katie @mummydaddyme says

      January 06, 2013 at 7:23 pm

      Oh they look so so yummy. Mexican food is by far my favourite type of meal.

      Reply
    3. liveotherwise says

      January 06, 2013 at 5:40 pm

      That looks fabulous. Very tempted to give it a whirl.

      Reply
    4. Helloitsgemma says

      January 06, 2013 at 5:40 pm

      Am veggie. Love enchiladas - we have will beans inside - haricot or bit larger. Might try with veggie mince.

      Reply

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