Ingredients

• 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 tortillas
• sunflower oil spray
• 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

Directions

• 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.