Lentil, mozzarella and spring onion quesadillas

  • serves 4
  • Easy

Protein- and iron-rich lentils are a vegetarian’s saviour. The tinned brown type smoosh together nicely in this colourful quesadillas recipe



  • 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


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

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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