Mexican veggie quesadillas with peach mango salsa & garlic aioli

Prep Time: 1 15

Cook Time: 5

Total Time: 1 15

Servings people

Appliance/Function:

Preheat oven to 220 °C or 200 °C fan bake. Line one or two oven trays with baking paper.

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.

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.

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.

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.

Divide the Mexican veggie quesadillas between plates with a dollop of garlic aioli for dipping. Serve the peach mango salsa on the side.