Black Bean and Quorn Mince Chilli in Taco Shells

Ingredients

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 tsp chilli powder
• 1 tsp ground cumin
• 1 x 227g can chopped tomatoes
• 200ml reduced sodium vegetable stock
• ½ 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 tsp lime juice
• Pinch of salt
• 2 medium tomatoes, diced
• 50g sour cream
• 1 small avocado, peeled, stoned and sliced
• 10g fresh coriander, finely chopped

Method

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.
9. Remove the chilli from the heat and place in a large bowl.
10. Give each person two taco shells and serve the chilli, lettuce, diced fresh tomatoes, sour cream, avocado and coriander separately to build your own tacos.