Quorn chilli pitta pock­ets

Style at Home (UK) - - Country Kitchen -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.