Mexican Cannelloni

Serves 4

Time 1 hour

Ingredients

2x 410g tins thick and rich diced tomatoes 

1x 250g packet cannelloni pasta or fresh lasagne sheets 

1 cup (70g) grated mozzarella 

1 cup (70g) grated cheddar cheese

1-2 avocados

1 lemon 

Tabasco sauce, to serve

Mexican Mince

2 tbsp extra virgin olive oil 

1 medium brown onion, peeled and finely chopped 

2 cloves garlic, peeled and finely chopped 

¼ bunch coriander, leaves picked stalks finely chopped 

1 red capsicum, seeds removed and flesh diced 

1 ½ tsp cumin powder 

1 tbsp smoky paprika 

1 tsp dried oregano 

2x 400g tin lentils, rinsed and drained 

1x 400g tin black beans, rinsed and drained 

1x 410g tin thick and rich diced tomatoes 

Sea salt and black pepper 

Method

Cook the Mexican mince first. Heat a large saute pan on medium heat and add olive oil, onion, garlic, chopped coriander stalks and capsicum. Cook for 5-6 minutes or until soft then add the cumin, smoky paprika, and oregano and cook for 1-2 minutes stirring throughout. Add lentils, black beans, tin of tomatoes, sea salt and black pepper and cook for 15 minutes. 

Heat oven to 180°C. 

Pour 2 tins of tomato over the base of the lasagne pan. Fill each cannelloni with Mexican mince, lay flat and repeat until the cannelloni are finished. If there is remaining mince then simply pour it around the edges of the dish (no waste!). 

Pour another tin of tomatoes over the top of the cannelloni, then sprinkle the grated mozzarella cheese and cheddar over the top and bake in the oven for 20-25 minutes. 

Whilst it cooks, make the guacamole by mashing the avocado with lemon juice, salt, pepper and chilli flakes if desired. 

Once the cannelloni are cooked, spoon guacamole over the top of the dish, garnish with the coriander leaves and serve.