Print

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