Quorn mince in place of red meat is economical, good for our health and good for the planet. Picking up a tin of Tex-Mex-ready spiced kidney beans means saving on buying separate spice – but you can substitute with ordinary red kidney beans and add a teaspoon of paprika and/or chilli powder if you have them to hand. Plum tomatoes save a few pennies and work just as well as chopped here.
- 4 baking potatoes
- 1 onion
- 1 yellow pepper
- Drizzle of olive oil
- 1 pack Quorn mince
- 1 tin plum tomatoes
- 1 tin chilli Tex Mex kidney beans (or see intro)
- 1 small bunch coriander
Takes 1 hour
- Bake your potatoes in a medium oven until crisp and golden.
- Meanwhile dice an onion and yellow pepper and sauté in a little olive oil until soft.
- Add a pack of Quorn mince and the plum tomatoes, breaking up the tomatoes with a wooden spoon.
- Stir in the kidney beans and season with salt and pepper.
- Pop a lid on the pan and cook according to the Quorn pack instructions.
- Serve your baked potatoes topped with chilli and chopped coriander.
This recipe is from Emily Kerrigan, a registered nutritionist and food writer. A mum of two, she’s a regular contributor to BBC Good Food’s Family and Kids content, as well as writing health features. Emily cooks fresh, simple meals for, and often with, her children – check out her recipes on @nutritiousfamilyfood.
**Always check the ingredients of any food you’re cooking to make sure it doesn’t contain something you or your child should avoid.