Following instructions are by Misty Babcock.
Fry an onion and a red pepper together (reserve a little of each, finely chop and set aside). When soft and slightly browned, add Quorn mince and heat gently just until hot. Add packet of mexican spices (from store) or a little mild chilli powder and a little water if necessary to make the powder dissolve. You can also add a small can of red kidney beans (drained and rinsed) if you like.
Seperately, grate some cheese. Preheat oven to 175C.
To assemble your enchiladas, lay a flour tortilla on a cutting board. Down the middle, spoon some of your Quorn mince mixture in a line about an inch or so wide. Spoon some sauce over this, and sprinkle with a little finely chopped onion, pepper, and tomato, and a little grated cheese. Take the left and right edges of the tortilla and fold them over the middle. Secure with a cocktail stick. Carefully lift the assembled enchilada and lay it in your baking dish. Repeat until you have two enchiladas per person (can make more, depending on size of dish, as leftovers keep in the fridge or freezer and reheat well).
Once you have a baking dish full of enchiladas, spoon the remaining sauce over the tops of them all and cover with grated cheese and any minced onion/pepper/tomato you may have left.
Bake for about half an hour, until cheese is bubbly and golden brown. Let rest for 5 minutes on removal from oven. Remove carefully from pan using two spatulas (one each end). Enjoy!