Enchiladas
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Ingredients
Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, mozarella, 6 tortillas.
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1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil
2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.
3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.
4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well
5) Add salt, tomato puree and chopped chillis to taste
6) Slice each tortilla in half and add 2 tablespoons of the Mole to the centre of each. Roll the tortilla into a tube and rest them side by side in an ovenproof dish. This mixture should fill 12 tortilla halves.
7) Add the greek yoghurt and grated mozarella into a milk pan with a pinch of salt and stir on a low heat until the cheese is incorporated. Pour over the tortilla rolls and add extra cheese and a sprinkling of cayenne pepper.
8) Bake in the oven for 20 minutes at 200 degrees.
