Indian Potato & Lentil Dosa-Dillas

• When the potato has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add Mumbai spice blend, Mild North Indian spice blend, tomato paste and garlic and cook until fragrant, 1 minute. • Add black beans, the water, butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add roasted potato and baby leaves and stir until wilted, 1-2 minutes. Season to taste.

• Arrange mini flourtortillas over the lined oven tray. • Divide bean filling evenly between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold empty half of each tortilla over to enclose filling and press down gently with a spatula.

TIP: If the tortillas don't fit in a single layer, divide between two trays!

• Brush or spray tortillas with a drizzle of olive oil. • Bake dosa-dillas until golden, 10-12 minutes. Spoon any overflowing filling back into the dosa-dillas.

TIP: You can place a sheet of baking paper and a second oven tray on top of the dosa-dillas if they unfold during cooking.

• Meanwhile, drain sweetcorn. • Wipe out frying pan and return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add corn. Toss to combine.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.