Save this one for the next time you have family over 🫡 Mexican Cheesy Lentil Bake 🧀 What I love about this one is how much it gives you. Between the lentils, the veg and the black beans you're hitting around 17g of fibre per portion, which is over half your daily target in one meal. Proper plant protein. Proper slow-release energy. And the cheese on top means it still hits like comfort food, because that's the bit your soul actually wants on a Saturday night. Macros per portion (for the bake with a toasted pita) 600 kcal | 33g protein | 80g carb | 21g fat | 17g fibre Ingredients (serves 5) For the bake: 1 red onion, finely chopped 1 red pepper, finely chopped 4 garlic cloves, crushed 2 tsp smoked paprika 2 tsp ground cumin 1 tsp dried oregano 1-2 tsp chipotle paste 150g red lentils, rinsed 1 tin chopped tomatoes 1 tin black beans 500ml stock 100g mature cheddar, grated Ball of mozzarella, torn 1 tbsp olive oil Salt and pepper For the toppings: 2 avocados, mashed with lime, salt, coriander Fresh coriander Cherry tomatoes Spring onions To serve: Warm pitta bread fingers Method Preheat oven to 200°C fan. Roast the red onion, red pepper, garlic and olive oil in a glass baking dish for 10 minutes. Stir in the spices and chipotle paste, then add the lentils, tomatoes, black beans and stock. Cover tightly with foil. Bake for 25 minutes until lentils are tender. Foil off, stir, stir in the cheddar and scatter mozzarella over the top. Back in uncovered for 8–10 minutes until bubbling and golden. Serve into bowls with all the toppings, or as a sharing centrepiece with the toppings and pittas to dip. A little more calories with the toppings, but for a family meal, totally worth it 😊 Save this one for the weekend 💛 - @alex.hall.coachin