Black Bean and Quorn Mince Chilli in Taco Shells

Quorn is a great vegetarian source of protein. It is also high in zinc - one of the minerals crucial to maintaining a healthy body.

  • Serves 2

  • Preparation 10 mins

  • Cooking 35 mins

Black Bean and Quorn Mince Chilli in Taco Shells
  • Healthy

  • Nut-Free

  • Protein-Rich

  • Suitable for Freezing


For the chilli
  • 2 tsp olive oil
  • 1 medium onion, finely diced
  • 1 clove garlic, finely minced
  • 1 large red pepper, de-seeded and finley chopped
  • 200g Quorn mince
  • 1 chilli powder
  • 1 tsp ground cumin
  • 1 x 400g can chopped tomatoes
  • 200ml reduced sodium vegetable stock
  • 1/2 x 400g can canned black beans or kidney beans
To hold the chilli
  • 4 shells taco shells
For the sides
  • 50g iceberg lettuce, shredded
  • 1 lime juice
  • Pinch of salt
  • 2 medium tomatoes, diced
  • 50g sour cream
  • 1 small avocado, peeled, stoned and sliced
  • 10g fresh coriander, finely chopped


  1. Heat the oil in a large non-stick, deep-sided frying pan then add the onion, garlic and red pepper, cooking for five minutes to soften.
  2. Add the Quorn mince and cook for a further five minutes.
  3. Add the chilli powder and cumin and cook for one minute until the spices become fragrant.
  4. Stir in the canned tomatoes and stock, cooking for 10 minutes
  5. While the chilli begins to cook, turn the oven on to 180°C/gas mark 4.
  6. Add the beans to the chilli mixture, stir, and cook for a further 10 minutes.
  7. While the chilli continues to cook, dress the lettuce with lime juice and a pinch of salt.
  8. Place the taco shells on a large non-stick baking sheet and bake in the oven for two minutes.
Nutrition per serving
  • Calories

    604 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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