Lentil filled tortillla parmas

When I gave Lentil Tacos from Where's the Beef a try a few weeks ago they were very popular at home and a welcome change to the tomato and kidney beans combination I generally serve up with our Mexican meals. Half a packet of tortillas were begging to be used so I made plans to cook some more of these tasty lentils and cook them as baked tortillas similar to these ones.

Instead of the usual layering of roasted capsicum and cheezly for the topping, I decided to make up a salsa to smother on top of the tortillas. The tomato salsa and vegan cheese topping meant that they kind of took on the form of a Mexican style parmigiana. Well that's what I likened them to anyway! They were a nice change from our standard baked tortillas and will definitely get another showing.

I made one and a half times of the lentil filling as I wasn't sure whether the original quantity would be enough to stuff 6 tortillas. Turns out that the original quantity would have been ample, but now there are some spiced lentil left-overs which suits me fine!

Lentil filled tortilla parmas
(Filling adapted from Yeah, that Vegan Shit via Where's the Beef)

Lentil filling

1 tablespoon olive oil
1 large onion, diced finely
3 garlic cloves, minced
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1 1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon chilli powder (could have increased this to 1 teaspoon)
1 1/2 cup dried brown lentils
4 cups vegetable stock

Tomato salsa

1 tablespoon olive oil
1 small onion diced finely
1 clove garlic, minced
1 small red capsicum, diced
1 teaspoon cumin
1 teaspoon smoked paprika
1 large tomato, diced small
1/4 cup store bought salsa

6 tortillas
100g nacho flavoured cheezly
Guacamole, for serving
Vegan sour cream, for serving

Heat olive oil in a saucepan, then add the onion and garlic and cook until softened. Stir through the cumin, oregano, smoked paprika, salt and chilli powder and cook for a minute until fragrant. Mix in the lentils and stock, bring to the boil then reduce the heat and simmer, covered for about 40 minutes or until the lentils are tender. If there is still too much liquid at the end of this time, remove the lid and cook uncovered for a few more minutes.

Heat the olive oil in a frying pan, add the onion, garlic and red capsicum and cook for about 5 minutes until softened. Add the cumin, smoked paprika, diced tomato and salsa and cook for about 5-10 minutes.

Preheat the oven to 180C. Place spoonfuls of the lentil mixture in the centre of each tortilla. Fold the edges of each tortilla over the filling, then tuck in the other sides to enclose the filling completely, turn over and place into a baking tray. Top each tortilla with tomato salsa and cheezly. Bake for 20-30 minutes until the cheezly has melted and the tortillas have browned slightly. Serve with guacamole and vegan sour cream.