Make these veggie quesadillas, then also check out our chicken quesadillas, black bean and squash quesadillas and spinach and feta quesadillas.


  • 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


  • green jalapeños
  • (we used Frank’s RedHot) hot sauce
  • soured cream


  • 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.



Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating