Ingredients
- spring onions 16
- olive oil 2 tsp, plus extra for frying
- brown lentils 2 x 400g tins, drained and rinsed well
- tomato purée 4 tbsp
- ground cumin 1 tbsp
- dried oregano 2 tsp
- lime ½, juiced
- seeded tortilla wraps 8 large
- grated cheddar/mozzarella mix 250g
TO SERVE
- green jalapeños
- hot sauce (we used Frank’s RedHot)
- soured cream
Method
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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.
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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.
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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.
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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.
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Step 5
Cut into chunky wedges to serve, topped with jalapeños and drizzled with hot sauce. Eat dunked in soured cream.
Nutritional Information
- Kcals 604
- Fat 25.1g
- Saturates 13.4g
- Carbs 59.6g
- Sugars 7.7g
- Fibre 10.8g
- Protein 29.6g
- Salt 2.1g
