PREP TIME: 20 MINS | COOK TIME: 6 HRS | TOTAL TIME: 6 HRS 20 MINS | YIELD: 8 quesadillas
I love quesadillas, and I am enjoying this vegetarian quesadilla with brown rice filling. Incredibly easy to throw together, insanely delicious, and always a huge hit! These easy lentil quesadillas ate the perfect go-to for meatless weeknights.
INGREDIENTS
Sauce:
1 tbsp oil
1 28-oz. can of diced tomatoes
1 1/2 tsp cumin
2 cloves garlic
2 tsp chili powder
half a yellow onion
1 tsp salt
Quesadillas:
16 flour tortillas
1 c. uncooked brown or green lentils, rinsed
2 1/2 c. vegetable broth
1 c. uncooked brown rice, rinsed
a couple of tbsp butter (optional)
3–4 c. shredded Pepperjack cheese
How to make Quick And Easy Lentil Quesadillas
Step 1: In a blender or food processor, blend the sauce ingredients until generally smooth.
Step 2: In a slow cooker, add the rice, lentils, sauce, and broth. Put the lid on and set to cook for 4 to 6 hours on high or 6 to 7 hours on low. If using brown rice, note that it takes longer to cook.
Step 3: Into a hot skillet over medium-high heat, lay the tortilla. Top with 1/4 cup cheese, then half cup filling and another 1/4 cup cheese. Place another tortilla on top. On the outside of the tortilla, spread the butter. Fry the tortilla for about 3 to 4 minutes on each side until golden brown.\
Step 4: Take off the heat and allow the quesadilla to rest for a couple of minutes before cutting.
NOTES:
Keep the extra filling in the freezer.
You can also slice the onions and garlic into small pieces if you do not have a blender, then mix them with the rest of the sauce ingredients.
Feel free to cook the lentils and rice in a rice cooker or stove-top. Also, I suggest using white rice instead of brown as white rice cooks faster if short in time.
Add more spices to the sauce, such as jalapeño or chipotle pepper.
Nutrition Facts:
Calories Per Serving: 527 8%, Total Fat 6.2g 13%, Cholesterol 37.5mg 59%, Sodium 1363mg 23%, Total Carbohydrate 63.6g 37%, Dietary Fiber 10.4g, Sugars 3.5g 49%, Protein 24.4g 16%, Vitamin A 144.5µg 14%, Vitamin C 12.4mg 23%, Iron 4.2mg 10%, Potassium 457mg 7%, Phosphorus 87.2mg
Ingredients
- Sauce:
- 1 tbsp oil
- 1 28-oz. can of diced tomatoes
- 1 1/2 tsp cumin
- 2 cloves garlic
- 2 tsp chili powder
- half a yellow onion
- 1 tsp salt
- Quesadillas:
- 16 flour tortillas
- 1 c. uncooked brown or green lentils, rinsed
- 2 1/2 c. vegetable broth
- 1 c. uncooked brown rice, rinsed
- a couple of tbsp butter (optional)
- 3–4 c. shredded Pepperjack cheese
Instructions
Step 1: In a blender or food processor, blend the sauce ingredients until generally smooth.
Step 2: In a slow cooker, add the rice, lentils, sauce, and broth. Put the lid on and set to cook for 4 to 6 hours on high or 6 to 7 hours on low. If using brown rice, note that it takes longer to cook.
Step 3: Into a hot skillet over medium-high heat, lay the tortilla. Top with 1/4 cup cheese, then half cup filling and another 1/4 cup cheese. Place another tortilla on top. On the outside of the tortilla, spread the butter. Fry the tortilla for about 3 to 4 minutes on each side until golden brown.\
Step 4: Take off the heat and allow the quesadilla to rest for a couple of minutes before cutting.
Notes
Keep the extra filling in the freezer. You can also slice the onions and garlic into small pieces if you do not have a blender, then mix them with the rest of the sauce ingredients. Feel free to cook the lentils and rice in a rice cooker or stove-top. Also, I suggest using white rice instead of brown as white rice cooks faster if short in time. Add more spices to the sauce, such as jalapeño or chipotle pepper.
