Mexican Lentil Quesadillas
Serves 4
15 mins prep
15 mins cook
30 mins total
I make these cheesy Mexican lentil quesadillas whenever I want a wholesome, easy weeknight dinner or quick lunch full of authentic flavor. I make them with whole wheat tortillas, pre-cooked lentils, shredded cheese, and toasted cumin seeds. In just 30 minutes, I have a crispy, cheesy meal with all the classic flavors and none of the guilt.
tspcumin seeds
Sprouted Wheat or Whole Wheat Tortillas(To make this recipe gluten free, use gluten free tortillas)
cupshredded Mexican 4 cheese blend
cupcooked small lentilsI used Trader Joe's Steamed Packaged Lentils
pico de gallofor serving
Optional Toppings: Diced avocado, green onions, guacamole, Plain Greek Yogurt
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Preheat oven to 350 degrees.
Toast cumin seeds in large, dry skillet over medium heat 2 to 3 minutes, or until fragrant, shaking pan constantly. Transfer to small bowl, and set aside.
Toast corn in the same skillet, shaking the pan for about 5 min or until cooked through. Transfer to small bowl, set aside.
Arrange 4 tortillas on a baking sheet sprayed with olive oil cooking spray.
Sprinkle half the tortilla with ~2-3 Tbsp grated cheese, and 1/4 tsp toasted cumin seeds. Top with 1/4 cup lentils, 1/4 cup corn, and fold the other side over. Repeat for the next 3 tortillas.
Put the tortillas in the oven and broil for 5-10 min until the tops are lightly browned and crispy. Serve with Pico de Gallo, avocado, guacamole, Plain Greek Yogurt, or diced green onions on top!