Cheesy Mexican Lentil Quesadillas
with Charred Corn Salsa & Greek Yoghurt
We love how Mexican salsas are always wonderfully colourful, and tonight at your place is no exception. It’ll be hard not to get excited about this dish – even the corn kernels are jumping out of the pan!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ unit
red onion
2 clove
garlic
1 unit
carrot
1 tin
sweetcorn
1 packet
lentils
1 sachet
Mexican Fiesta spice blend
1 sachet
tomato paste
8 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
tomato
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ tsp
salt
½ cup
water
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Finely chop the red onion (see ingredients list). Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain and rinse the sweetcorn. Drain and rinse the lentils. Transfer the lentils to a medium bowl and roughly mash with a potato masher.
TIP: Mashing the lentils helps the quesadillas stick together!
SPICY! The spice blend is hot, use less if you're sensitive to heat. Heat a large frying pan with a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, until softened, 5 minutes. Add the garlic and Mexican fiesta spice blend and cook until fragrant, 1 minute. Add the lentils, tomato paste, the salt and water to the pan and stir to combine. Cook, stirring occasionally, until the lentils have softened, 2-3 minutes. Season with salt and pepper.
Arrange 1/2 the mini flour tortillas (see ingredients list) on an oven tray lined with baking paper. Divide the lentil mixture between the tortillas and top with a sprinkling of shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with the spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.
Bake until the cheese has melted and the tortillas are golden, 5-6 minutes.
While the tortillas are baking, wash out the frying pan and return to a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. Set aside in a medium bowl. Finely chop the tomato and coriander. Roughly chop the baby spinach leaves. Add the tomato, spinach, vinegar, a pinch of salt and pepper and 1/2 the coriander to the bowl with the corn and stir until combined. Add the remaining coriander to the Greek yoghurt and mix well.
TIP: Cover the pan with a lid if the kernels are "jumping" out.
Using a serrated knife, gently cut the cheesy Mexican lentil quesadillas into quarters. Serve with the charred corn salsa and Greek yoghurt on the side.