Black Bean and Quorn Mince Chilli in Taco Shells

Quorn is a great vegetarian source of protein as well as being high in zinc which is one of the most important minerals used by the body.

Serves 2
per serving

10 Mins

35 Mins


Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.


For the chilli

2tsp olive oil (10ml)
1 medium onion, finely diced  (150g)
1 clove garlic, finely minced  (6g)
1 large red pepper, de-seeded and finely chopped  (180g)
Quorn mince  (200g)
1 tsp chilli powder  (3g)
1 tsp ground cumin  (3g)
1 x 227g can canned chopped tomatoes  (227g)
reduced sodium vegetable stock (200ml)
1/2 x 400g can canned black beans or kidney beans, drained and rinsed  (125g)
4 shells taco shells (52g)

For the sides

iceberg lettuce, shredded (50g)
1 tsp lime juice (5ml)
Pinch of salt
2 medium tomatoes, chopped (170g)
soured cream (50g)
1 small avocado, peeled, stoned and sliced (100g)
fresh coriander, finely chopped (10g)


  1. Heat the oil in a large non-stick, deep-sided frying pan then add the onion, garlic and red pepper, cooking for five minutes to soften.
  2. Add the Quorn mince and cook for a further five minutes.
  3. Add the chilli powder and cumin and cook for one minute until the spices become fragrant.
  4. Stir in the canned tomatoes and stock, cooking for 10 minutes
  5. While the chilli begins to cook, turn the oven on to 180¡C.
  6. Add the beans to the chilli mixture, stir, and cook for a further 10 minutes.
  7. While the chilli continues to cook, dress the lettuce with lime juice and a pinch of salt.
  8. Place the taco shells on a large non-stick baking sheet and bake in the oven for two minutes.
  9. Remove the chilli from the heat and place in a large bowl.
  10. Give each person two taco shells and serve the chilli, lettuce, diced tomatoes, soured cream, avocado and coriander separately to build your own tacos!

Nutritional information per serving

604kCal, 2523kJ

© The Vegetarian Society