Ingredients
- 1 can re-fried beans
- 2 cups Quorn Mince or TVP Mince
- 1 cup shredded vegan cheddar cheese
- 3/4 cup tomato paste
- 2 1/4 cup water (to taste)
- 1/2 tsp cayenne pepper
- 1/4 cup mexican chili powder
- 2 tsp salt
- 2 tsp cornflour
- 2 tsp distilled white vinegar
- I small onion, diced
- 2 Tbsp Jalapeno Peppers, chopped
- 6 Fresh Tortillas (or more)
Instructions
- Heat your choice of coconut or olive oil in a saucepan over medium- high heat and saute the onions until translucent. 5 - 10 minutes
- In a small bowl, dissolve cornflour in the water with a whisk.
- Add the tomato paste and cornflour water to the saucepan with the onions and stir until smooth.
- Add the cayenne pepper, chili powder, salt, vinegar and jalapenos, stir.
- Heat the mixture until just about boiling, add veggie mince and re-fried beans, mix well.
- Add half the cheese, and cook over low heat for 10 minutes, stirring constantly.
- Let simmer for 30 minutes, or until thickened sufficiently for use. Remove from the heat.
- To Serve, spoon some chili into each tortilla, top with cheese and wrap.
- In a large flat pan, toast both sides of the tortilla to help it stay together and allow the cheese to melt before serving.
Notes
American recipe, vegan cheese is easier to find there, but you can always make your own.
Quorn Mince makes a great meat replacement is available at almost every Coles or Woolworths in Australia.
Ensure your chili powder is the medium to hot Mexican variety, if you use the Asian or Indian version, your face might melt off...