Cheesy Mexican Lentil Quesadillas

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.