Quorn chilli pitta pockets

Takes 30mins serves 6 2tbsp sunflower oil 1 red onion, chopped 1tbsp chipotle paste 1 garlic clove, crushed 500g frozen Quorn mince 400g chopped tomatoes 300ml beef stock 420g Mexican mixed beans 6 pitta breads 1 avocado, mashed 100ml soured cream

1 Fry the onion in oil until soft. Add the chipotle, garlic and Quorn and cook for 5 mins until the Quorn is defrosted and just browned. 2 Add the tomatoes, stock and beans. Season and simmer for 15 mins. 3 Toast the pittas, spoon in the chilli and top with avocado and cream.