Veggie chilli tortilla baskets recipe
 Make our easy veggie chilli into something fun and impressive by serving up in crisp tortilla bowls. This recipe makes double portions of the stew so you can make the next dinner really quickly. Each serving provides 906 kcal, 45.5 protein, 108g carbohydrates (of which 25.5g sugars), 27.5g fat (of which 8.5g saturates), 22.5g fibre and 2.3g salt. 325g/11½oz split red lentils1 tsp rapeseed oil2 onions, roughly chopped4 garlic cloves, finely chopped2 red chilli, deseeded and finely chopped1 tbsp ground cumin1 tbsp ground coriander2 tsp smoked paprika2 tsp ground black pepper2 tbsp tomato purée1kg/2lb 4oz tomato passata2 vegetable stock cubes3 large courgettes, grated 400g tin black beans or three bean salad in water, drained 4 soft wholemeal flour tortillassunflower oil spray 325g/11½oz split red lentils 1 tsp rapeseed oil 2 onions, roughly chopped 4 garlic cloves, finely chopped 2 red chilli, deseeded and finely chopped 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp smoked paprika 2 tsp ground black pepper 2 tbsp tomato purée 1kg/2lb 4oz tomato passata 2 vegetable stock cubes 3 large courgettes, grated 400g tin black beans or three bean salad in water, drained 4 soft wholemeal flour tortillas sunflower oil spray 2 avocados, peeled, stoned and roughly chopped1 lime, juice only1 small bunch coriander, roughly chopped 60g/2¼oz cheddar cheese, gratedcos or Little Gem lettuce3 tomatoes, roughly chopped 2 avocados, peeled, stoned and roughly chopped 1 lime, juice only 1 small bunch coriander, roughly chopped 60g/2¼oz cheddar cheese, grated cos or Little Gem lettuce 3 tomatoes, roughly chopped Method Preheat the oven to 200C/180C Fan/Gas 6.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.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.Add the garlic, chilli, cumin, coriander, paprika and black pepper and fry for 2 minutes until fragrant. Drain the lentils through a sieve then rinse under running water.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. Reduce the heat, partially cover the pan with a lid and simmer for 15 minutes, stirring occasionally, until the lentils are nearly tender.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.Meanwhile, put the avocados into a bowl with the lime juice and two thirds of the coriander and mix well.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. 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. 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. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. 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. 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. 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. 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. Add the garlic, chilli, cumin, coriander, paprika and black pepper and fry for 2 minutes until fragrant. Add the garlic, chilli, cumin, coriander, paprika and black pepper and fry for 2 minutes until fragrant. Drain the lentils through a sieve then rinse under running water. Drain the lentils through a sieve then rinse under running water. 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. 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. Reduce the heat, partially cover the pan with a lid and simmer for 15 minutes, stirring occasionally, until the lentils are nearly tender. Reduce the heat, partially cover the pan with a lid and simmer for 15 minutes, stirring occasionally, until the lentils are nearly tender. 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. 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. Meanwhile, put the avocados into a bowl with the lime juice and two thirds of the coriander and mix well. Meanwhile, put the avocados into a bowl with the lime juice and two thirds of the coriander and mix well. 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. 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. 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. 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. 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. 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.