These vegetarian enchiladas are spiced for flavour and gentle heat, with soft flour tortilla wraps, a flavour-packed tomato sauce, and a blanket of bubbling cheese to top this perfect meat-free Mexican meal.
Put the tinned tomatoes, tomato puree, olive oil, paprika, garlic, oregano, sugar, cinnamon, vinegar and a pinch of salt and black 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 black pepper to the hot oil.
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. 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 a soft flour tortilla with the Quorn mince mix, roll it up and place seam side down or to the side in the oiled roasting dish, so they don’t unroll. Repeat with the remaining soft flour tortillas.
Pour the salsa over the enchiladas.
Sprinkle the grated cheese on top.
Season with salt, black pepper and a sprinkling of paprika.
Bake for 20 minutes until just beginning to bubble.
Lift your enchiladas from the dish and serve hot.
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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!