Vegetable chili tortilla

Instructions

• 1

  Preheat the oven to 200C/180C Fan/Gas 6.

• 2

  Put the red lentils in a large bowl and cover with water. Swish the water around then leave the lentils to soak for 5 minutes.

• 3

  Heat the oil in a large frying pan or casserole dish over a medium heat. Add onion and fry for 3–4 minutes until just softened.

• 4

  Add the garlic, chilli, cumin, coriander, paprika and black pepper and fry for 2 minutes until fragrant.

• 5

  Drain the lentils through a sieve then rinse under running water.

• 6

  Add the tomato purée and fry for 1 minute. Add the drained lentils, the passata, stock cube and 600ml/ 1 pint water. Stir well and bring to the boil.

• 7

  Reduce the heat, partially cover the pan with a lid and simmer for 15 minutes, stirring occasionally, until the lentils are nearly tender.

• 8

  Add the grated courgette and black beans, bring back to the boil, then reduce to a simmer, cover and cook for 10 minutes until everything is tender and thickened slightly.

• 9

  Meanwhile, put the avocados into a bowl with the lime juice and two thirds of the coriander and mix well.

• 10

  Press a tortilla wrap into an ovenproof bowl so it takes the shape of a bowl. Spray with oil spray and bake in the oven for 7–8 minutes until the wraps have hardened. Repeat with each tortilla.

• 11

  Remove half the mixture from the pan and transfer to a sealable container. Set aside until room temperature then transfer to the fridge. This can be kept for 3 days.

• 12

  Spoon the remaining mixture into each of the tortilla baskets. Serve with lettuce, tomato a dollop of avocado, cheese and a scatter of fresh coriander.