Preheat the oven to 200°C

• Start by dicing the onion and measuring out the spices. Add 1 tbsp of olive oil to a large saucepan on a medium heat. Pour in the onion and gently fry for 5 minutes.
• After this, add the quorn mince and seasoning with a pinch of salt. Fry for a further 3 minutes and then pour the chopped tomatoes along with 200ml of vegetables stock. Reduce to a simmer, timer set to 20 minutes
• Add the kidney beans half way through. Meanwhile, rinse the kale and add it to a large baking tray with a tbsp of olive oil. Massage until the oil is evenly coating the kale and season with salt.
• Place 4 tortilla wraps on top of each other and slice into 4 strips. Then placing the strips on top of each other, slice into triangular pieces by slicing in alternate directions (check the vid).
• Break up the pieces with your hands and add to a large baking tray with 1 tbsp of olive oil, salt and a sprinkle of smoked paprika.
• Pop the kale in the oven for 8 minutes and the tortilla chips for 10 or until crispy. Check both regularly because they can go from crispy to burnt real quick.
• After 20 minutes, the sauce should’ve reduced and thickened and you can add it to your meal prep containers along with the kale. Store the chips separately so they stay crispy and just add them on the day of eating, also serving up with a dollop of sour cream and fresh coriander.