Quorn Spicy Tortilla Escalopes with Mexican Bean Salad

A light and tasty lunch or dinner which can be put together in 30 minutes.

Serves 4

30 mins


423 cals
(Per serving)

19.2 g of fat


Made with Quorn Vegan Spicy Tortilla Escalopes

Source of protein
High in fibre
Low in saturated fat
No soy


  • 2 packs of Quorn Vegan Spicy Tortilla Escalopes
  • 1 tin of mixed beans (400 g), drained and rinsed
  • 1 small tin of sweetcorn (approx. 195g), drained
  • 100 g cherry tomatoes, cut into quarters
  • 1 red pepper, finely chopped
  • 1 spring onion, thinly sliced
  • 20 g fresh coriander, finely chopped
  • 1 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp cumin
  • ¼ tsp salt
  • ¼ tsp black pepper


  1. Cook the Quorn Vegan Spicy Tortilla Escalopes according to the packet instructions.
  2. To prepare the Mexican bean salad, combine the mixed beans, sweetcorn, tomatoes, red pepper, spring onion and coriander in a bowl and mix well. Add the lime juice extra virgin olive oil, cumin, salt and black pepper and toss through the salad.
  3. To serve, divide the salad between four plates and serve topped with a Quorn Vegan Spicy Tortilla Escalope.

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