Lentil Quesadillas (Great for Meal Prep)

this recipe

Hi friends, how are you doing? I hope you are doing well, staying safe, and finding those little pockets of joy within your day that helps to make this whole Covid-19 situation a little better.

For me, a big pocket of joy has been cooking and sharing food with you here. That has always made me happy, but it feels even more important, and special, during these strange times when we shouldn’t be running to the grocery store to get just a few items to add to our recipe.

THAT, the not running to the store for just one item situation, is the most challenging thing for me. Especially as a food blogger. I no longer feel like it’s a good idea to do a quick run to the store to buy an avocado just so that I can add an extra texture and a bit of green to my  photos when I hadn’t thought about it before. What keeps  me going, is knowing that you all are dealing with the same thing. Yes, you may want that ice cream to eat alongside your freshly baked brownie, but you know it’s safer to stay home and spend time planning an-all-in-one grocery trip.

So here we are, in this thing together and I want you to know that I am here for you. We are doing the same things you are, eating more frozen veggies than normal, trying to stretch our fresh veggies and fresh fruit just a little longer. Relying on those pantry and freezer items a little bit more than we used to.

When I re-planned my editorial calendar for the blog I immediately thought of lentil quesadillas. I had made Pinch of Yum’s quick and easy lentil quesadillas recipe years ago, and we loved how satisfying the quesadillas were, and how long one batch of the lentil filling lasted us. I knew I must share my own version with you.

Lentil quesadillas FTW! They are hearty, vegetarian, easy to make, perfect for meal prep, and makes use of super simple pantry and fridge staples.

Pantry raid time!!!!

Here is all you need to for making lentil quesadillas….

For the Lentil quesadilla filling:

• brown or green lentils – packed with so much plant based protein. One of my fave ways to eat a meatless meal.
• a can of green chilies – for flavor and texture (honestly, if you don’t have them that’s totally okay, you can leave them out).
• a can of fire roasted tomatoes – doesn’t have to be fire roasted. But, if you have them, fire roasted is the best!
• Spices: chili powder, cumin, smoked paprika, and garlic powder – spices add flavor.
• water or broth – normally I would suggest using chicken or veggie broth for more flavor, but when you’re trying to stretch out your food, you might want to save that broth for a soup. Water works well in this recipe.
• quinoa – to add a great texture, and even more plant based protein.
• agave nectar, or sugar (optional) – just a tiny bit, to balance out the acidity from the tomatoes. 
• salt – always need some salt to bring out the flavors. When salt is cooked with lentils it can make them tough, so we add it at the end.

That’s it for the filling. The idea is that you make a batch of the lentil quesadilla filling (30 minutes) and then you have it waiting and ready for you to make up a ton of quesadillas whenever you’re ready to eat them. That’s my ideal situation for meal prep, friends. Seriously, you get a lot of quesadillas out of this filling! I kind of lost count ha!

Ingredients for the quesadillas:

• butter, or oil – for cooking the quesadillas
• flour or corn tortillas – any size you prefer
• shredded cheese – a Mexican blend is nice, but cheddar or Monterrey jack works too.

Okay, cook that baby up in a skillet until the tortillas are nice and crispy and the cheese is all melted.

In a real pinch you could also microwave your quesadilla, but that’s meant for only when you’re in a huge hurry or are extra lazy. A skillet will give you that crispy texture on the quesadilla that makes all the difference.

However, I am not one to judge if you use the microwave on occasion. I have had many a quesadilla made in the microwave (mostly in College, but still).

Ingredients for serving:

• salsa – for dipping
• sour cream – for dipping
• sliced avocado, or guacamole
• cilantro leaves – for garnish

You don’t need any or all of those serving ingredients. We ran out of salsa early on and still enjoyed every bite of cheesy lentil quesadillas. However, in a normal world, I would fully recommend at least having something for dipping, if not all options.

Make what you already have on hand work. That’s the goal with any of these recipes.

I hope you love how easy these lentil quesadillas are to make. The filling only takes 30 minutes to make, and lasts in the fridge for at least one week (maybe longer). To make a quesadilla in a pan only takes 10 minutes. They are vegetarian, easily adaptable to be gluten free (just use a corn tortilla),  they are meatless, and still packed with protein. They will keep you satisfied. Every. Single. Time.

Cheesy quesadillas stuffed with perfectly spiced tender lentils, poppy quinoa, that won’t leave you missing ground beef one bit. Crispy tortilla shells cooked to perfection, and dipped in sour cream and/or salsa. It’s health food meets comfort food.

Oh hey, I almost forgot. Cinco de Mayo is coming up soon. Which is why I had to find a Mexican inspired recipe to share with you. If you are looking for more Mexican inspired recipes just look below, I have linked a few of my faves.

And if you need a really easy-to-make and delicious margarita try my easiest pitcher margaritas (the limes are juiced in the blender – magic trick!). No shame is drinking a margarita while eating a simple, humble, yet delicious cheesy lentil quesadilla on Cinco de Mayo Tuesday. Hey, we gotta find the little joys and make our own fun during this phase of life.

Don’t you agree?

Hope you all are doing well. We’ve got this thing. Sending you all my love.

More Mexican inspired recipes:

• 8 ingredient homemade salsa
• chicken enchilada casserole
• Mexican shrimp cocktail
• instant pot chicken tinga tacos

More meal prep recipes:

• Mexican salads in a jar with ranch dressing
• 10 minute curry chicken salad
• chicken caprese salad jars

Did you make this recipe? The best way to say thank you is by leaving me a comment down below along with a star rating. This really helps my blog to rank higher in google, and I just really love hearing from you. Thanks friends, and take care.

Lentil Quesadillas (Great for Meal Prep)

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• Author: Emily
• Prep Time: 5 mins
• Cook Time: 40 mins
• Total Time: 45 minutes
• Yield: 7 to 10 large quesadillas 1x
• Category: meal prep, easy, entree, lunch, dinner dinner,
• Method: simmer, saute
• Cuisine: Mexican, gluten free, vegetarian, healthy
• Diet: Vegetarian

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Description

Lentil quesadillas are the perfect meatless meal that’s packed with protein. Make the filling and have it on hand all week  so that you can make a quesadilla in 10 minutes. A hearty meal that uses pantry and fridge staples.

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Ingredients

Units USM Scale 1x2x3x

lentil filling

• 1 cup green or brown lentils
• 1 7 ounce can green chopped green chilies (optional, but recommended)
• 1 15 ounce can fire roasted tomatoes
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 2/3 cup filtered water, or broth
• 1/3 cup quinoa
• optional: 1 to 2 teaspoons agave nectar, or sugar (added to balance the acidity of the tomatoes, if needed. Add to taste.)
• 3/4 teaspoon salt

for the quesadillas

• butter or oil, for cooking
• flour or corn tortilla shells (any size you prefer)
• shredded cheese (cheddar, Monterrey jack, or a Mexican blend)

other serving options

• salsa, for dipping
• sour cream, for dipping
• sliced avocado, or guacamole
• cilantro leaves, for garnish

 

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Instructions

1. Make the lentil quesadilla filling: To a medium sized sauce pot with a tight fitting lid, add the lentils, can of green chilies, fire roasted tomatoes, chili powder, cumin, smoked paprika, garlic powder, and water or broth. Mix to combine. Cover and bring to a boil. Reduce to a simmer and simmer, covered, for 10 minutes, stirring occasionally. Stir in the quinoa and simmer another 10  to 15 minutes, covered, stirring occasionally. You’ll know it’s done with the lentils are tender, but not super mushy, and the quinoa is tender. If the filling seems super liquid-y allow it to simmer, uncovered, for a minute or two to absorb any remaining liquid. Stir in the agave nectar and salt, taste and adjust seasonings as needed. Set aside.
2. Make the quesadilla: Heat a large skillet over medium heat (or one that fits the size of your tortilla shells). Melt 1 to 2 tablespoons of butter or oil. Add the first quesadilla shell. Sprinkle on a good amount of shredded cheese. spread some lentil filling on top, careful not to add too much otherwise it will spill out of the ends – you want about a 1/2 inch thick layer. Add more cheese, then add the other tortilla shell. Allow the quesadilla to cook for about 3 to 5 minutes, or until the cheese is melted on the bottom layer. Carefully flip the quesadilla and cook another 3 to 5 minutes, or until the cheese is melted on that side. Remove from the pan onto a cutting board and use a sharp chef’s knife to cut into triangles.
3. To serve: Serve the quesadilla immediately with salsa and/or sour cream for dipping. Garnish with cilantro leaves, if you like. Add a little sliced avocado on the side if you want, or serve with a side of guacamole. Enjoy immediately. (see notes for leftovers).

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Notes

A few other ingredients we sometimes add: If we have them on hand, we sometimes add chopped pickled jalapenos, and/or some fresh spinach. Just add them into the quesadilla as it’s cooking, the spinach will wilt right down.

Optional agave nectar/sugar – I only add a tiny bit of sugar to the recipe to help balance the acidity of the tomatoes. The final filling should not taste sweet. Acidity in canned tomatoes can vary, so adding the sugar is optional. If you do decide to add the sugar, add 1 teaspoon at a time, and taste as you go.

Gluten free: To make this recipe gluten free make sure to use corn tortilla shells instead of flour.

filling Leftovers: The lentil filing makes for great meal prep. Allow the filling to cool completely before storing in an air tight container in the fridge. When you want to make your quesadillas heat up some of the filling in the microwave a little and then make quesadillas as instructed above. The lentil filling may also freeze well.

Quesadilla leftovers: If you want to do even more meal prep (or  want to pack quesadillas in a lunch) you can make a quesadilla, cut it, allow it to cool and then re-heat it in a microwave. For the best results I recommend re-heating them in a 450 degree oven.

Cook time: Cook time reflects amount of time it takes to make both the filling and a quesadilla. About 30 minutes to make the filling and 10 minutes to make a quesadilla.

Serving size: this lentil filling makes a lot of quesadillas. Of course, this varies depending on how much, or how little filling you use in each quesadilla, and what size of quesadilla you make. We make 1 large quesadilla and share it between the 2 of us.

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