Equipment
- 1 Large frypan
- Baking paper
- 1 Baking tray
- 1 Large bowl
Ingredients
Filling
- 2 corn cob
- 1 brown onion
- 1 carrot
- 400 g brown lentils canned
- 1 tbsp / 15 ml olive oil
- 2 tbsp Mexican seasoning
- ¼ cup / 70 g tomato paste
- 1 cube vegetable stock
- 1 tbsp / 15 ml maple syrup
- ¼ cup / 40 g baby spinach
Quesadillas
- 12 mini tortillas
- 50 g Cheese
- oil spray
Salsa
- 1 tsp ginger
- 1 lime
- 2 peaches
- 1 mango
- 1 red capsicum
- ½ red onion
- 1 bunch coriander
To serve
- ¼ cup / 60 g garlic aioli
Instructions
Before you start
- Preheat oven to 220 °C or 200 °C fan bake. Line one or two oven trays with baking paper.
Prep filling
- Microwave 2 corn cob for 5 minutes, then set aside to cool, before removing the husks and silks and slicing off the corn kernels. Peel and finely slice 1 brown onion. Grate 1 carrot. Drain and rinse 400 g brown lentils.
Cook filling
- Heat 1 tbsp olive oil in a large frypan over high heat and cook lentils, onion and carrot, for 4-5 minutes. Add 2 tbsp Mexican seasoning, corn, ¼ cup tomato paste, crumble in 1 cube vegetable stock, 125 ml of water, and 1 tbsp maple syrup and cook, stirring, until fragrant, 1-2 minutes. Add ¼ cup baby spinach to the filling and toss until wilted. TIP: Add a splash of water if the mixture looks dry.
Cook quesadillas
- Arrange 12 mini tortillas on the prepared baking trays. Divide the filling between tortillas, spooning it onto one half of each tortilla, then grate over 50 g Cheese. Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. Spray the tortillas lightly with oil spray, and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-8 minutes. Spoon any overflowing filling back into the quesadillas.
Make salsa
- Meanwhile, peel and mince 1 tsp ginger. Slice 1 lime in half, grate the zest of one half, then juice it. Slice the remaining half into wedges. In a large bowl combine lime zest, lime juice, ginger, and a generous pinch of salt. Adding to the same bowl as you go - dice 2 peaches, 1 mango and 1 red capsicum. Peel and finely dice ½ red onion. Roughly chop 1 bunch coriander. Toss well to combine. Season to taste with salt and pepper.
To serve
- Divide the Mexican veggie quesadillas between plates with a dollop of garlic aioli for dipping. Serve the peach mango salsa on the side.
Nutrition
Calories: 692kcal | Carbohydrates: 107g | Protein: 24g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 1172mg | Potassium: 1175mg | Fiber: 17g | Sugar: 31g | Calcium: 286mg | Iron: 8mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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