Recipes
Chef Daniel’s Quorn and Bean Quesadilla
Ingredients
10 Portions
Quorn Mince: 400g
• Onion: 100g
• Mushroom: 50g
• Garlic: 1 clove
• Red Pepper: 100g
• Kidney Beans: 100g
• Tomato Purée: 80g
• Vegetable Stock: As needed
• Cumin: As needed
• Chilli Powder: To taste
• Ground Coriander: To taste
• Grated Cheddar Cheese: 200g
• Salad Leaves: To serve
• Tomatoes: To serve
• Plain Tortilla Wraps: 10
• Crème Fraîche: To serve
50 Portions
• Quorn Mince: 2kg
• Onion: 500g
• Mushroom: 250g
• Garlic: 5 cloves
• Red Pepper: 500g
• Kidney Beans: 500g
• Tomato Purée: 400g
• Vegetable Stock: As needed
• Cumin: As needed
• Chilli Powder: To taste
• Ground Coriander: To taste
• Grated Cheddar Cheese: 1kg
• Salad Leaves: To serve
• Tomatoes: To serve
• Plain Tortilla Wraps: 50
• Crème Fraîche: To serve
100 Portions
• Quorn Mince: 4kg
• Onion: 1kg
• Mushroom: 500g
• Garlic: 10 cloves
• Red Pepper: 1kg
• Kidney Beans: 1kg
• Tomato Purée: 800g
• Vegetable Stock: As needed
• Cumin: As needed
• Chilli Powder: To taste
• Ground Coriander: To taste
• Grated Cheddar Cheese: 2kg
• Salad Leaves: To serve
• Tomatoes: To serve
• Plain Tortilla Wraps: 100
• Crème Fraîche: To serve
Method
1. Fry Quorn Mince in a little oil for about 10 minutes
2. Add onion, mushrooms, red pepper, and garlic; cook for another 10 minutes
3. Add cumin, chilli powder, and coriander; cook for 10 more minutes
4. Stir in kidney beans, vegetable stock, and tomato purée; simmer 20–30 minutes, stirring regularly
5. Season with salt, pepper, and adjust spices as needed
6. Fill tortilla wraps with Quorn chilli and grated cheese to make quesadillas
7. Bake at 180°C for 10–15 minutes
8. Serve with tomato salad and crème fraîche
Key Points
Allergens
Celery, Milk, Wheat, Soy, Egg, Mustard, Sulphites
