Lentil, mozzarella and spring onion quesadillas

40 MINUTES | SERVES 4 | EASY | V

Protein- and iron-rich lentils are a vegetarian’s saviour. The tinned brown type smoosh together nicely in this 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 Ω, juiced seeded tortilla wraps 8 large grated cheddar/mozzarella mix 250g TO SERVE green jalapeños hot sauce (we used Frank’s RedHot) soured cream

• 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.

• 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.

• 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.

• 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.

• Cut into chunky wedges to serve, topped with jalapeños and drizzled with hot sauce. Eat dunked in soured cream.

PER SERVING 604 KCALS | FAT 25.1G SATURATES 13.4G | CARBS 59.6G | SUGARS 7.7G FIBRE 10.8G | PROTEIN 29.6G | SALT 2.1G