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, corn salsa, yoghurt, pickled onion and coriander.
Always refer to the product label for the most accurate ingredient and allergen information.
mini flour tortillas(ContainsGluten)
baby spinach leaves
Mexican Fiesta spice blend
shredded Cheddar cheese(ContainsMilk)
vinegar (rice wine or white wine)
water (for the pickle)
water (for the sauce)
Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into wedges. Slice the red onion in half. Thinly slice 1/2 of the onion, then finely chop the remaining onion. 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, water (for the pickle) and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving.
Finely chop the tomato and coriander (reserve some for garnish!). Drain the sweetcorn (see ingredients list). In a medium bowl, combine the tomato, coriander, sweetcorn and pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper. Set aside.
Place the tortilla wedges 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. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chopped onion and carrot and cook, stirring, until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic, baby spinach leaves and Mexican Fiesta spice blend (see ingredients list) and cook, stirring, until the spinach has wilted, 1-2 minutes.
Stir the tomato paste, butter, water (for the sauce) and a pinch of salt and pepper through the lentil mixture. Simmer until the sauce has thickened, 1-2 minutes. 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. TIP: Add a splash of water if the mixture seems dry.
Drain the pickled onion. Divide the tortilla chips between plates and serve with the cheesy lentil mixture. Top with the yoghurt, salsa, pickled onion and the reserved coriander.