Delicious Tortilla Stew

This stew was a modified version of several online recipes... and it is delicious. And SPICY.

veggie oil

1 onion, minced

1 package Quorn Chik'N Tenders (defrosted)

3-4 cloves garlic, pressed or minced

liberal amount of taco seasoning

1 can green (medium heat) enchilada sauce

1 1/2 cups veggie stock

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

salt and pepper to taste

1 (15 ounce) can black beans, drained and rinsed

1/2 (14 ounce) can diced tomatoes, preferably fire roasted

4 (6 inch) corn tortillas, cut into strips

In a pot, sauté the onions and the garlic in the veggie oil. Once the onions are cooked well, add the Quorn. Sauté together for a few minutes (until the Quorn seems softer) and add the taco seasoning. I usually mix the taco seasoning into the sauté so everything is coated with little granules, and then add a little water and mix- just enough water to dissolve the seasoning and coat everything evenly.

Cook until you think the Quorn has absorbed enough of the taco seasoning flavor- maybe 10 minutes. You can even brown it a little if you want.

In a separate bowl, mix the enchilada sauce and stock. Add the chile powder, cumin, salt and/or pepper. Add this mixture to the pot with the onions and Quorn, bring to a boil, then reduce heat to low. Mix in the beans and tomatoes. Cook the tortillas on a griddle until cooked enough for tacos, and then slice into strips and add to stew. Simmer until heated through. 

Garnish with goat cheese or fake sour cream and enjoy!!