SERVES 4 PREPARATION: 5MIN COOKING: 25 MIN
1 can (410g) chopped tomatoes 1 onion, chopped
2 garlic cloves
7,5ml (1½t) ground cumin
10ml (2t) chilli powder
5ml (1t) salt
15ml (1T) oil
1 can (410g) lentils, rinsed
1 can (410g) mixed vegetables, rinsed
250ml (1c) vegetable stock 20g butter
8 flour tortillas
500ml (2c) grated cheddar cheese pesto to serve
1 SAUCE Blend the ingredients together in a bowl and set aside.
2 QUESADILLAS Put the lentils, sauce mixture, mixed vegetables and stock in a large pot. Cook uncovered on high for 15 minutes, stirring regularly.
3 Heat a pan over medium heat. Spread some butter on one side of each tortilla. Put a tortilla in the hot pan, buttered side down.
4 Top with the cheese and lentil filling. Add another tortilla, buttered side up, on top of the tortilla and filling in the pan.
5 Cook on one side until toasted, flip over and toast the other side. Repeat the process until all the ingredients are used.
6 Allow to cool slightly and serve with pesto.