Spinach & Mushroom Quesadillas with Lentils

Ingredients - makes 3
Oil
250g mushrooms
1 can lentils, drained and washed
½ tsp chilli flakes
½ tsp ground cumin
½ tsp parsley flakes
Salt & Pepper to taste
75g fresh baby spinach leaves
6 tortillas
salsa
Parmesan cheese, grated
Fetta, crumbled
 
Directions
1) Heat oil in a pan
2) Add mushrooms, lentils, cumin, chilli flakes, parsley flakes and salt & pepper and cook through (approx 10 minutes) then remove from heat
3) While mushroom mix is cooking, planch spinach with boiling water
4) Lay out 3 tortillas and spread salsa over them leaving about 1cm around the edge
5) Place a layer of spinach, then cover with the mushroom mix. Top with parmesan and fetta
6) Put another tortilla over the top
7) Heat frying pan and spray with a cooking spray (low heat)
8) Place 1 prepared quesadilla in the pan for a few minutes, then turn and cook the other side
9) Serve hot
10) Eat & Enjoy!

Mexican Lentils

Ingredients
oil
2 garlic cloves, crushed
1 tin Sanitarium Veggie Delight Casserole Mince (could substitute with real mince or other TVP)
1/2 cup dried red lentils, cooked & drained (substitute with a can of lentils drained)
1 can chopped tomatos
1 sachet tomato paste
1.5 tsp cumin seeds, ground
1/2 tsp paprika
1/4 tsp onion powder
1 tsp chilli flakes
1.5 tsp oregano
salt & pepper

Directions
1)  Heat oil in deep pan
2)  Saute garlic until starting to go clear
3) Add remaining ingredients and simmer until starts to thicken
4)  Eat & Enjoy!

Serving Suggestions
Use as burrito or taco filling
On nachos
In toasted wraps
On toast with cheese and avocado (pictured)
Serve over pasta as a bolognaise type sauce
Refrigerate and serve cold as a dip

Serves 4 - Nutritional Info per serve
Calories - 223
Fat - 5g
Protein - 21.2g
Carbs - 20.1g
Sodium - 588mg

Nachos

Ingredients

1 tablespoon oil

1 medium onion chopped

1 small green capsicum chopped

1 small red capsicum chopped

2 teaspoons crushed garlic

1 teaspoon crushed chilli

440g can sliced tomatoes with herbs

440g can corn kernels drained

1/2 cup dried red kidney beans, soaked overnight (or substitute with 440g can red kidney beans drained)

small tub tomato paste

1 taco seasoning mix

plain corn chips

grated tasty cheese

sour cream

Directions

1) Heat oil in a large frying pan. Stir fry the onion, capsicum, chilli and garlic till soft

2) Add the tomatoes, kidney beans, corn, tomato paste and taco seasoning

3) Bring to a gentle boil Cook for as long as you require (till it looks ready!)

4) Serve on corn chips with grated cheese and Sour cream

5) Eat!

.

Note: Can also serve with natural yogurt or guacamole

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Texan Taco Burritos

Ingredients

415g can Sanitarium Casserole Mince
1 tablespoon oil
1 medium onion, chopped
Packet taco seasoning mix
300g can red kidney beans, drained (and chopped if preferred)
425g can chopped tomatos
taco shells or tortilla wraps
tomato, avocado, lettuce, cheese, taco sauce to serve

Directions
1) Heat oil in frying pan. Add onion & saute until soft.
2) Add seasoning mix, Casserole Mince, beans and tomatos, and simmer for 15 minutes or until thickened.
3) Spoon mixture into taco shells or onto tortilla wraps, top with tomato, avocado, lettuce, cheese and taco sauce.
4) Eat!