Get a load of this for a veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a cheese-topped lentil mix, tomato salsa, sour cream, pickled onion and coriander.
Always refer to the product label for the most accurate ingredient and allergen information.
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
lentils(May be presentGluten)
Mexican Fiesta spice blend
shredded Cheddar cheese(ContainsMilk)
vinegar (rice wine or white wine)
Preheat the oven to 200°C/180°C fan-forced. Cut the red onion in half. Thinly slice 1/2 the onion, and finely chop the remaining onion. Finely chop the capsicum. Finely chop the garlic (or use a garlic press). Drain and rinse the lentils. Grate the carrot (unpeeled). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch 1/2 the red onion in your hands, then add to the pickling liquid. Add enough water to cover the onion and stir to coat. Set aside until serving.
Finely chop the tomato, cucumber and coriander (reserve some for garnish!). In a medium bowl, combine the tomato, cucumber, coriander and pickling liquid from the onion (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.
Cut the mini flour tortillas into wedges. Place the tortilla wedges in a single layer on an oven tray lined with baking paper. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 6-8 minutes. TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the remaining chopped onion, capsicum and carrot and cook, stirring often, until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients list) and cook, stirring, until fragrant, 1-2 minutes.
Stir through the tomato paste, butter, water and a pinch of salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. TIP: Add another splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the lentil mixture, cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes.
Drain the pickled onion. Divide the tortilla chips between plates and serve alongside the cheesy lentil mixture. Top with the sour cream, salsa, pickled onion and the reserved coriander.