A very slight tweak on the original recipe by The Hairy Bikers, this is a filling, healthy and low-calorie meal that is so amazingly delicious it comes as a real shock to realise that each enchilada comes in at under 200 calories – that’s less than 400 calories if you manage to eat two; I defy you to achieve that without bursting!
The cocoa powder adds a delicious, rich edge to what becomes very much more than the sum of its ingredients. Losing weight has never been more pleasurable.
RECIPE – makes 8, serves 4
1 medium onion, chopped
2 garlic cloves, ﬁnely chopped
400g Quorn mince
1 tbsp cocoa powder
400g can of red kidney beans
3 tbsp tomato purée
1 tsp dried chilli ﬂakes
600ml vegetable stock
8 soft corn tortillas
50g mature Cheddar cheese, ﬁnely grated
150g half-fat crème fraiche
3 tbsp tomato salsa
fresh coriander, chopped, to garnish
lime wedges, to serve
Put a large non-stick frying pan over a medium heat and lightly fry the onion for 5 minutes until softened, then add the garlic and cook for a further minute or so until the garlic is fragrant.
Add the Quorn mince and cocoa powder, stir thoroughly while cooking for another few minutes, then add the kidney beans, tomato purée and chilli ﬂakes. Stir thoroughly, then add the vegetable stock and bring to a simmer, then reduce the heat and leave to simmer gently for 25–30 minutes, stirring occasionally, until the sauce has reduced right down. you don’t want too much liquid in your enchilada as it will just make the dish soggy.
Please take the time to prepare and use your own vegetable stock. There is little here in the way of spicing and though the dish doesn’t need it and is delicious using just bouillon or a good vegetable stock cube, using your own richly flavoured stock makes the flavour nothing less than WOW! I have provided a link to my own stock recipe above, so use that or your own favourite recipe, you will be amazed.
When the sauce has reduced, season carefully with sea salt and a good grinding of black pepper.
Heat the oven to 200°C/ fan 180°C/ Gas 6. Spray a large shallow ovenproof dish with oil (or brush it with a tiny amount of sunﬂower oil).
Spoon an eighth of the mixture down the centre of each corn tortilla, sprinkle with a little cheese roll up and place in the greased dish.
Cover the dish with foil and bake for 15–20 minutes or until the tortillas are piping hot. Remove the foil for the last 5 minutes of the cooking time for a lovely crunchy bite to the tortilla wraps. Spoon the crème fraiche and salsa sauce over the tortillas and garnish with fresh coriander. Season with more black pepper and serve with lime wedges for squeezing. All this needs by way of accompaniment is a light salad dressed with a little freshly squeezed lime juice.