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For the chilli:

For the salsa:

To cook and serve;

  • Vegan Cheese 300 g
  1. 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.
  2. For the salsa:

    • Dice tomatoes, red onions, jalapenos and mix with olive oil and KNORR professional paprika puree.
  3. 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.