Vegetarian quesadillas
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 16 spring onions
- 2 tsp, plus extra for frying olive oil
- 2 x 400g tins, drained and rinsed well brown lentils
- 4 tbsp tomato purée
- 1 tbsp ground cumin
- 2 tsp dried oregano
- ½, juiced lime
- 8 large seeded tortilla wraps
- 250g grated cheddar/mozzarella mix
TO SERVE
- green jalapeños
- (we used Frank’s RedHot) hot sauce
- soured cream
Nutrition: per serving
- kcal604
- fat25.1g
- saturates13.4g
- carbs59.6g
- sugars7.7g
- fibre10.8g
- protein29.6g
- salt2.1g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Trim the spring onions, then toss with the oil on a baking sheet. Roast for 8-10 minutes or until they start to soften. When done, lower the oven to 120C/fan 100C/gas 1, for keeping the finished quesadillas warm.
step 2
Tip the lentils into a big bowl, add the tomato purée, cumin and oregano with plenty of salt, then mash together with a potato masher. You want it chunky, but mashed enough so that the mixture starts to stick to itself. Add the lime and mix again.
step 3
Lay out four of the wraps on the worksurface. Put a quarter of the lentil mixture on each, and mash or spread to cover. Add 4 roasted spring onions per wrap, then scatter the cheese over thickly. Press a second wrap firmly down on top to make four quesadillas.
step 4
Heat a large frying pan over a medium heat and wipe with an oiled paper towel. Fry one quesadilla at a time, pressing into the pan, for 2-4 minutes until evenly toasted and crisp, and the cheese is starting to melt. Flip and repeat on the other side. Once finished, carefully slide the quesadilla onto a baking sheet and keep warm in the low oven while you make the rest.
step 5
Cut into chunky wedges to serve, topped with jalapeños and drizzled with hot sauce. Eat dunked in soured cream.
