Mexican Lentil Quesadillas
Serves 415 mins prep15 mins cook
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.
0 servings
What you need
Instructions
0 Preheat oven to 350 degrees. 2 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. 4 Toast corn in the same skillet, shaking the pan for about 5 min or until cooked through. Transfer to small bowl, set aside. 6 Arrange 4 tortillas on a baking sheet sprayed with olive oil cooking spray. 8 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. 10 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!View original recipe