Skip to main content

Quorn Meatless Pieces Mole Taco Bowl

(81)

2 out of 5 stars

Rate this recipe
A tortilla bowl filled with cilantro rice, grilled vegetables, and Quorn Pieces, topped with sour cream with lime wedges on the side.
Share on Facebook Share on X Share on Pinterest Share on Whatsapp Print

Enjoy a smoky twist on traditional tacos with this chipotle infused recipe. The chipotle paste, garlic and onion mix makes a delicious accompaniment to the Mexican salsa, soured cream and crunchy tortilla baskets. A simple meal idea that’s guaranteed to get the whole family involved.

Quick & Easy Vegetarian Tacos Vegan And Vegetarian Mexican Food Vegan & Vegetarian Cutlets And Pieces

Serves 4

20 mins

Easy

540 cals
(Per serving)

24g of fat
(Per serving)

Quorn Meatless Pieces packaging

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

  • 2 cups Quorn Meatless Pieces
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 tsp ground cinnamon
  • 3 cloves of garlic, crushed
  • 1/3 cup raisins
  • 1 tbsp chipotle powder
  • 1 tbsp cocoa powder
  • ½ cup toasted pine nuts
  • 2 ancho chilies, heated for 2-3 minutes in a skillet then rehydrated in the vegetable stock for 10 minutes (use grilled red peppers if unavailable)
  • 2/3 cup vegetable stock
  • Juice of 1 lime
  • Sour cream to serve
  • 4 corn or wheat tortillas
  • 1 small red onion cut into rings
  • 1 large tomato, diced
  • 1 small white onion, diced
  • Small bunch of fresh cilantro, finely chopped
  • Juice of ½ lime
  • Pinch of salt and black pepper
  • 2 cups cooked white rice, warm
  • 1 large red onion, roasted and roughly chopped
  • 1 red pepper, roasted and roughly chopped
  • 1 large bunch of fresh cilantro, leaves only, chopped
  • Juice and zest of 1 lime

Method

  1. Preheat 1 tbsp of oil over medium heat and cook the Quorn Meatless Pieces for 4-5 minutes until golden brown. Remove from heat and set aside.
  2. In a pot, cook the onions in the remaining olive oil, adding the cinnamon, garlic, raisins, chipotle paste, cocoa powder, toasted pine nuts, ancho chilies, vegetable stock and lime juice. Bring to a boil then reduce heat.
  3. Once cooled off, place in a food processor and blitz until fairly smooth. Return to the pot, gently heat, and stir in the sauteed Quorn Meatless Pieces.
  4. To make the taco bowls, place a baking sheet in a preheated oven 325F with a lightly greased, flat bottomed small metal bowl. Drape a tortilla over the top and leave for approximately 6- 8 minutes in the oven until crisp. Carefully lift from the container. Repeat until all four taco bowls are baked. Set aside.
  5. To prepare the Salsa Mexicana, combine all ingredients and season to taste. Cover and refrigerate until needed.
  6. Combine the rice with the onions, pepper, coriander and lime juice. Season to taste.
  7. Fill each basket with coriander rice and top with the Quorn Mole, sour cream and Salsa Mexicana.

Chefs tip

spice up this dish with a dash of chili sauce or pinch of chili powder if you like it hot

Or: If you are cooking for people who are not sure about coriander, try replacing it with parsley

Recipe Inspiration

See all recipes

The nation has spoken

(81)

2 out of 5 stars

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.