- Serves 4 - Ready in 1 hour -
*Optional* If you have 1 - 3 fresh peppers available, you could slice them thinly and gently soften them for 5 - 10 minutes in the oiled pan (with the lid on) before adding the other ingredients and continuing the recipe as normal.
Gather together…
1 tbsp rapeseed oil / olive oil.
250g Quorn chicken style pieces.
400g tin kidney beans, drained and rinsed.
200g (small) tin of sweetcorn, drained.
1 bunch of fresh spring onions, chopped into 1/2 cm lengths OR half a raw courgette, roughly grated (skin and all).
1 tsp smoked paprika.
1 tsp curry powder.
600ml (approx) bottle of passata (sieved tomatoes).
1/2 tsp butter (to grease the oven dish).
8 - 10 mini, soft tortilla wraps (or 6 large, soft wraps).
300g sour cream (or you could use plain yoghurt for a healthier dish, but it won't taste half as yummy).
1 handful of grated mature cheddar cheese.
Get cooking…
1. Boil a quarter-full kettle of water.
2. Heat the 1 tbsp of oil on LOW in a large pan on the hob, add the 250g of Quorn pieces, the drained and rinsed tin of kidney beans, the small tin of drained sweetcorn, the bunch of chopped (1/2 cm lengths) spring onions (or use half a courgette roughly grated), the 1 tsp smoked paprika and the 1 tsp curry powder. Stir.
3. Also add 250ml (1 cup) of the passata (NOT ALL OF THE PASSATA YET!) and 80ml (1/3 cup) of boiling water.
4. Increase the hob heat to a gentle medium, to bring the pan of ingredients to the boil.
5. Simmer for 5 minutes, stirring occasionally.
6. Meanwhile, preheat the oven to 200°C, (fan 180°C) or Gas 6.
7. Butter-grease generously a large, rectangular, fairly deep, oven-going baking dish or a deep oven roasting tray , approx 30cm x 20cm x 8cm in size, (3 litre in volume). The '365 range' 3.1 litre Ikea glass food container dish (the glass base, NOT the plastic lid!) is perfect.
8. Turn OFF the heat under the pan, take the pan off the warm hob and let the mixture COOL for 5 minutes (so the sour cream / yoghurt doesn't curdle when it is added to the filled wraps shortly).
9. Lay one wrap on a plate, spoon 3 tbsp of the slightly-cooled mixture (approximately 3/4 of a ladle-full) in a line down the middle of the wrap. Add 1 tbsp of sour cream / yoghurt on top of this 'line' of filling and roll up. BE SURE to save at least 3 tbsp of sour cream / yoghurt to go on top of the assembled dish.
10. Being very careful not to burn yourself on the hot filling, place the wrap (seam downwards) in the greased baking dish.
11. Repeat with the remaining wraps and pack them tightly into the dish.
12. Any remaining filling can at this point be packed down, beside the open ends of the wraps, with a spoon.
13. Pour the rest of the passata (circa 350ml, so just under 1.5 cups of passata) over the stuffed wraps and use a spoon to spread it evenly. If you have a larger (900ml) bottle of passata and wish to use it all, then increase the baking time by 5 - 10 minutes to heat through the greater volume of liquid.
14. Spoon any remaining (at least 3 tbsp) sour cream / lasagne sauce / yoghurt over the top of the dish and use the back of a spoon to 'marble' it into the passata slightly and to ensure there are no dry patches.
15. Sprinkle the handful of grated cheese on top and bake for 35 minutes, until the cheese has melted and is turning golden-brown.
16. To get a really golden-brown finish (without drying the dish out), set the grill to HIGH and grill the dish for 2 minutes.
17. Serve with salad leaves and enjoy!
Adapted from a Tesco recipe.