Main Course

Lentil Quesadillas

Lentil Quesadillas

These vegetarian Lentil Quesadillas are a great way to switch things up in the kitchen!  As a huge fan of lentils, I was super excited to make these and couldn’t be more pleased.  The filling tasted like a dip and actually could be used as a bean dip (which is how I used my leftovers).  Simply throw some ingredients in a slow cooker, then cook these Lentil Quesadillas up on the George Foreman grill (or stovetop).

lentil quesadillas

Ingredients:

  • 1/2 cup brown rice, uncooked
  • 1/2 cup lentils, uncooked
  • 1 & 1/4 cups vegetable broth
  • 1-2 cups shredded cheese, Colby Jack, Pepperjack, or your favorite
  • 1 (14.5oz) can diced tomatoes
  • 1 tsp chili powder
  • 3/4 tsp cumin
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 1/4 of a medium onion, about 1/4 cup
  • 1 clove garlic, minced
  • corn tortillas




Directions:

In a blender, or food processor, bring together diced tomatoes, onion, garlic, cumin, chili powder, salt, and oil.  Blend on high for about 2 minutes. This will be your “sauce”.

In a slow cooker, combine rice, lentils, broth, and the “sauce” you just made in the blender.  Cover and cook on low for about six hours, or on high for about four hours.

When the filling in the slow cooker is all finished, now it is time to start layering.  First sprinkle cheese over a tortilla, scoop 1/2 cup of filling and spread across evenly, sprinkle more cheese on top of the filling, and close the quesadilla up with another tortilla.  Repeat this process until all of the filling is gone!




Lastly, in a George Foreman grill, cook at 425F for 3-4 minutes.  You could also heat up a greased skillet over medium heat and cook lentil quesadillas for 4 minutes each side until golden brown.

lentil quesadillas

For another yummy vegetarian meal, check out this Black Bean Burger recipe !

Lentil Quesadillas

Switch things up with this amazing vegetarian Lentil Quesadillas recipe! The filling could also serve as a bean dip...it's that good!

Course Main Course
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 5

Ingredients

  • 1/2 cup brown rice
  • 1/2 cup lentils, uncooked
  • 1 & 1/4 cups vegetable broth
  • 2-3 cups shredded cheese, Colby Jack, Pepperjack, or your favorite cheese
  • 1 (14.5) oz can diced tomatoes
  • 1 tsp chili powder
  • 3/4 tsp cumin
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 1/4 of a medium onion, about 1/4 cup
  • 1 clove garlic, minced
  • corn tortillas Or your favorite tortillas

Instructions

  1. In a blender or food processor, bring together diced tomatoes, onion, garlic, cumin, chili powder, salt, and oil, and blend on high for 1-2 minutes.

  2. In a slow cooker, combine rice, lentils, broth, and the tomato mixture you just blended together. Cover and cook on low for 6 hours or on high for 4 hours.

  3. Layer the quesadillas with the following: tortilla + cheese + 1/2 cup filling + cheese + tortilla. 

  4. In a George Foreman grill cook at 425F for 3-4 minutes. Or, on the stovetop over medium heat in a greased skillet, about 4 minutes each side.

Recipe Notes

  • If you have any leftover filling, it freezes great in an airtight container.
  • Or, use leftovers as a dip with chips or veggies.

“Offer hospitality to one another without grumbling.” | 1 Peter 4:9

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