INGREDIENTS
2
medium sweet potatoes (~500g total, peeled)
1 tbsp
olive oil
2
red onions (sliced 5mm thick)
salt
1 tbsp
balsamic vinegar
1 400 gram can
green lentils, drained
2 tsp
ground cumin
1/2 tsp
chilli flakes (or more/less if you want)
juice of ½ a lemon
large handful of coriander (roughly chopped)
200 g
cheddar cheese (grated)
4
large wholemeal tortillas
Greek yogurt (to serve)