So this one doesn’t look much like a work of art but sure is tasty. I was looking for something I could make in bulk on a Sunday night as I had a two hour language class on the Monday so this fit the bill perfectly. It’s almost like a Mexican lasagne, with a spiced béchamel sauce and tortilla ‘pasta’ layers. If making again, I’d probably skip the tortilla layers in the middle and serve with some nachos instead. I’d keep the top layer as it crisps up nicely and tastes delicious with the cheese. I found this recipe in a Good Housekeeping ‘Vegetarian Collection’ magazine. I wasn’t able to fit all of the layers in my 30 cm pie dish so you’ll need a big dish for this. The recipe recommends a 30 x 21 x 6cm dish.
- 30g butter
- 50g flour
- 1 – 2tsp chilli powder (I used 1/2 tsp ancho chilli flakes, 1/2 tsp chipotle chilli flakes and 1/2 tsp normal chilli flakes)
- 2 tsp cumin
- 1/4 tsp cinnamon
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 900ml vegetable stock
- spray oil
- 500g quorn pieces (conveniently one pack)
- 1 onion
- 2 bell peppers
- 1 chilli
- 1 tin kidney beans
- 250g sweetcorn (tinned or frozen)
- 8 tortillas
- 200g mature cheddar
- sour cream (to serve with)
1.) Preheat the oven to 190 degrees C
2.) To make the béchamel sauce, measure out the butter into the pan and the flour into a bowl. Get the spices ready and make up the stock.
3.) Melt the butter in the pan and then and the flour, the tomato purée and all the spices. Cook for a minute or so then take off the heat and gradually whisk in the stock, letting it thicken. Keep adding until all of the stock is combined. When all the stock is in, put back on the hob to simmer for 5 minutes.
4.) For the filling, peel and chop up the onion and peppers, de-seed and chop up the chilli. Measure out the sweetcorn.
5.) Spray some oil in a frying pan, heat up and add the onion and cook down for a couple of minutes. Add the peppers and cook for another couple of minutes then add the chilli. Add the quorn and the sweetcorn and cook until they have defrosted. In the meantime, drain and rinse the kidney beans then add them to the pan.
6.) Combine the sauce with 3/4 of the filling.
7.) Grate the cheese
8.) Put the quarter of the spicy sauce into the bottom of the oven dish.
9.) Layer with 2 tortillas, ripped up to fit the dish.
10.) Spoon on 1/3 of the filling.
11.) Sprinkle over 1/4 of the cheese.
12.) Layer up with tortillas, quorn and cheddar two more times and then add the last 2 tortillas and 1/4 cheese.
13.) Bake for 30 minutes until the cheese is lovely and bubbly and serve with some sour cream or even better – sour cream with guacamole!