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.
Ingredients
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
Instructions
- 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.
- 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.
- 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).
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.
