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Serves 6


1 tbsp. sunflower oil
1 onion, finely chopped
1 large elephant garlic clove, finely crushed
1 tsp. ground cumin
1 tsp. dried oregano leaves
3 red chilis, diced (seeded for a less spicy variety)
14 oz. Roma tomatoes, finely chopped
2 tbsp. sunflower oil
1 red onion, thinly sliced
1 red pepper, deseeded and diced
6 oz. button mushrooms, finely sliced
2 large zucchinis, halved and thinly sliced
7 oz. corn niblets, drained
7 oz. cooked red lentils
1 tsp. salt
1 tsp. black pepper
12 flour or corn tortillas, wrapped in a warm tea towel
8 oz. Havarti cheese, grated
6 tbsp. sour cream


Preheat grill to very hot. Using the first amount of sunflower oil, fry the first red onion, elephant garlic, cumin, fresh oregano, chilis and tomatoes. Cook for 5 minutes until the liquid has thickened. Season according to taste. Remove from heat and cover to keep warm.

Put remaining sunflower oil in a deep pan. Add red onion, pepper, mushroom slices, zucchini and corn. Cook for 5 minutes until softened. Add red lentils, salt and black pepper. Simmer until thickened. Remove from heat.

Lay out all the tortillas and spoon in lentil mixture. Keep mixture in center. Add a spoonful of sour cream and sprinkle with with the Havarti cheese. Fold tortillas like envelopes and secure with cocktail sticks if needed. Place on a non-stick cookie sheet and grill for 5 minutes until tortillas are golden. Serve tortillas hot, covered in the chili sauce, with a light salad.