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Lentil, mozzarella and spring onion quesadillas

Name: Lentil, mozzarella and spring onion quesadillas
Total time: 40 min
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; green jalapeños; hot sauce (we used Frank’s RedHot); soured cream

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40 minutes
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

By Sarah Cook

February 4, 2020 at 11:01 am

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

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.