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.
