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, sour cream, pickled onion and coriander.
Always refer to the product label for the most accurate ingredient and allergen information.
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
baby spinach leaves
Mexican Fiesta spice blend(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
water (for the onion)
water (for the lentil mixture)
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 the onion, and finely chop the remainder. Finely chop the capsicum. Finely chop the garlic. Drain and rinse the lentils. Drain the sweetcorn. Grate the carrot (unpeeled). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add enough water to cover the onion and set aside until serving.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. While the corn is charring, finely chop the tomato and coriander (reserve some for garnish!). Roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, coriander, baby spinach, charred corn and a little pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
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. Spread out in a single layer and 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, cook the capsicum, carrot and chopped onion until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.
Stir through the tomato paste, butter and water (for the lentil mixture). Season with salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. Add another splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the lentil mixture, then 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 with the cheesy lentil mixture, corn salsa, pickled onion, reserved coriander and sour cream.