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:
1. Keep the extra filling in the freezer.
2. 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.
3. 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.
4. 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
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