LENTIL, CHEESE AND SHALLOT QUESADILLAS

PREP 15 MINS COOK 20 MINS SERVES 4 ½ PER SERVE; AS A LIGHT MEAL

8 green shallots

1 tsp olive oil, plus 1 tsp

extra for frying

1 x 400g no-added-salt brown

lentils, drained and rinsed well 2 Tbsp tomato purée

2 tsp ground cumin

1 tsp dried oregano

Juice of ¼ a lime

4 Old El Paso Wholegrain Tortilla

or gluten-free tortillas

125g grated reduced-fat

tasty cheese

1 green jalapeño, sliced, to serve 1 tsp hot sauce, per person,

to serve

4 Tbsp reduced-fat Greek

natural yoghurt 1 Preheat oven to 180°C (fanforced). Line a baking tray with baking paper. Trim the green shallots, then toss with 1 tsp oil and spread over the lined tray. Roast for 8-10 minutes or until they start to soften. When done, reduce the oven temperature to 100°C (fan-forced), for keeping the finished quesadillas warm.

2 Tip the lentils into a bowl.

Add the tomato purée, cumin and oregano. Use a potato masher to mash together. You want it chunky, but mashed enough so that the mixture starts to stick to itself. Add lime juice and stir well.

3 Lay out two of the wraps on the work surface. Put half of the lentil mixture on each, and mash or spread to cover. Add 2 roasted green shallots per wrap, then scatter the cheese over thickly. Press a second wrap firmly down on top to make two quesadillas.

4 Heat a large non-stick frying pan over medium heat and wipe with an oiled paper towel. Fry one quesadilla at a time, pressing into 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 the lined tray. Keep warm in the low oven while you make the rest.

5 Cut each quesadillas into quarters, serving 2 quarters per person. Top with jalapeños and drizzle with the hot sauce.

Eat dunked in the yoghurt.

Nutrition info

PER SERVE 1450kJ, protein 20g, total fat 14g (sat. fat 7g), carbs 32g, fibre 7g, sodium 733mg • Carb exchanges 2 • GI estimate low • Gluten-free option