My family doesn't do Christmas traditionally. There is no Turkey. However, there is usually between 20-30 of us, eating a range of delicious treats and delicacies, all with a twist bringing together British dishes with an Asian fusion of spices and textures. For example, dad makes a beef wellington every single year, where the mushrooms are spiced with garlic, ginger, chillies and the usual Indian spices. I of course do not eat this.
Anyway, I digress. My point is, as we were back home in lieu of Christmas, we were fed very handsomely and sent on our way with a bootful of goodies. So, after this weekend, I'm back on the simple, delicious, low fat and high protein dinners. This dish is exactly that and perfect as a Monday night winter warmer.
What you will need
300g quorn mince (any brand will do)
1 yellow pepper
1 tin of kidney beans
1 tin of chopped tomatoes
1 tablespoon of tomato puree
1 tea spoon ground coriander
1 teaspoon ground cumin
1 teaspoon of paprika
1 teaspoon of chilli powder
2-3 green chillies
½ teaspoon of ground cinnamon
½ teaspoon of ground cloves
1 onion
2-3 cloves garlic
8 corn tortillas
Sour cream
150g Cheddar
Firstly, make the chilli. Chop the onion and pepper and fry off with the garlic until softened and browned. Add all the spices and cook these off for just a minute before adding the mince, chopped green chillies, tinned tomatoes, kidney beans and tomato puree. Add half the amount of water as the tin of tomatoes and season. Cook this for approximately 20 minutes on a medium heat to reduce and cook through the mince. You want the chilli fairly 'dry' for topping the tostadas.
Cook the corn tortillas as per packet instructions. Mine are ripe for frying, but can also be crisped up in the oven so I chose the healthier latter option.
Top each tostada with the chilli, followed by the grated cheddar and some sour cream with chives.
Serve garnished with some jalapenos if you so wish.
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