Vegetarian Mince Enchiladas

Serves: 4
Prep Time: 30 mins
Cook Time: 20 mins



  • 500g Quorn Mince (or any other mince substitute)
  • 1 Small to Medium Onion Finely Chopped
  • 340g Passata
  • Mix 100ml of water with 200ml of the Passata
  • 8 Corn Tortillas
  • 2 Teaspoons of Chilli Powder, Oregano and Cumin
  • 200g Grated Mozzarella
  • 200g Mexicana Cheese
  • 2 Spring Onions Chopped
  • 150g Pre Cooked Sweetcorn
  • 2 Peppers sliced
  • Salt and Pepper to taste


  1. Preheat the oven to 180°C and grease a large baking dish (24x24cm)IMAG1030
  2. Saute onions over medium heat till almost brown
  3. Stir in the mince, peppers and sweetcorn
  4. Cook until everything is cooked throughIMAG1031
  5. Pour in the water and passata mix
  6. Add the chilli powder, oregano and cumin
  7. Mix thoroughly, heat through then remove from the heat
  8. Spoon some of the meat mixture in a line on each tortilla
  9. Add some mexicana cheese on the meat mixtureIMAG1034.jpg
  10. Fold up and place seam side down in the baking dish
  11. Repeat till the baking dish is full
  12. Pour the remaining sauce over the tortillas
  13. Top with spring onions, grated mozzarella and any leftover mexicana cheese
  14. Bake for 20-25 mins or until hot and bubbly

Tip: Beef mince can be used in substitute of the Quorn mince, but make sure the meat is cooked all the way through till no pink remains.

Tip: If you have any leftover mince mixture this can be used as a nacho topper!IMAG1044.jpg



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