Ingredients
For the chilli:
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Olive oil 25 ml
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Red onions 200 g
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Red peppers 300 g
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Sweetcorn 250 g
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Kidney beans canned in water 200 g
For the salsa:
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Olive oil 25 ml
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Red onions 100 g
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Tomatoes 300 g
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Sliced Jalapenos in Brine (drained weight) 75 g
To cook and serve;
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Vegan Cheese 300 g
Preparation
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For the chilli:
- In a large pan add finely diced red onions and sweat for 5 minutes. Add diced red pepper and ‘The Vegetarian Butcher’ NoMince, saute for a further 5 minutes.
- Add the sweetcorn, kidney beans, and KNORR Chilli Sauce, simmer for 8-10 minutes.
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For the salsa:
- Dice tomatoes, red onions, jalapenos and mix with olive oil and KNORR professional paprika puree.
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To cook and serve;
- Divide the Chilli over the tortilla’s top with some salsa and roll them up Transfer to a lined gastro tray.
- Sprinkle with grated vegan cheese.
- Bake for 15-20 minutes at 175c in combi oven.
- Serve with rest of salsa.
