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Vegetarian quesadillas

Quesadillas

Vegetarian quesadillas

Name: Vegetarian quesadillas
Total time: 40 min
Yield: Serves 4
Ingredients: 16 spring onions; 2 tsp, plus extra for frying olive oil; 2 x 400g tins, drained and rinsed well brown lentils; 4 tbsp tomato purée; 1 tbsp ground cumin; 2 tsp dried oregano; ½, juiced lime; 8 large seeded tortilla wraps; 250g grated cheddar/mozzarella mix; green jalapeños; (we used Frank’s RedHot) hot sauce; soured cream

Sarah Cook

Published: February 4, 2020 at 11:01 AM

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Serves 4

Easy

Total time: 40 mins

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These colourful veggie quesadillas combine protein-rich lentils with crunchy spring onions and melty mozzarella. Make them in just 40 minutes for a satisfying lunch or light supper

Vegetarian

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Alternatives

Complete the dish

Make these veggie quesadillas, then also check out our chicken quesadillas, black bean and squash quesadillas and spinach and feta quesadillas.

Ingredients

Nutrition

16 spring onions
2 tsp, plus extra for frying olive oil
2 x 400g tins, drained and rinsed well brown lentils
4 tbsp tomato purée
1 tbsp ground cumin
2 tsp dried oregano
½, juiced lime
8 large seeded tortilla wraps
250g grated cheddar/mozzarella mix

TO SERVE

green jalapeños
(we used Frank’s RedHot) hot sauce
soured cream

Nutrition: per serving

kcal604
fat25.1g
saturates13.4g
carbs59.6g
sugars7.7g
fibre10.8g
protein29.6g
salt2.1g

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.

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Authors

Sarah Cook

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