Method
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Chop the courgette and pepper into small pieces.
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Boil the kettle and measure out 150ml of water and add the vegetable stock, then set to one side.
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Heat the oil in a pan and then add the pepper and courgette. Cook on a medium heat for 5 minutes. Then add the chilli powder, cumin and paprika. Continue to cook for a further 2 minutes, stirring regularly.
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Stir in the chopped tomatoes, tomato puree and vegetable stock. Bring to a gentle simmer for 5 minutes.
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Add the Quorn mince, black beans (if using) and coriander. Continue to cook for a further 10-12 minutes. Season to taste.
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Add the tortilla chips to a large bowl or spread evenly across 4 individual bowls and sprinkle over the grated cheese (You can warm the tortillas and cheese in the oven or grill for a couple of minutes if you wish).
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Load up the tortilla chips with the chilli, then drizzle over the juice of half a lime.
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To serve, dollop the Bay’s Kitchen Spicy Tomato Salsa, Vegan yoghurt and guacamole on top and enjoy!