Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 8 Quesadillas
These vegetarian Quesadillas are surprisingly delicious! I never thought they would taste this good! You need to give this recipe a try, I’m telling you! More than 6 hours of cooking time is so worth it once you get a bite of these delicious treats. Enjoy!
Ingredients:
For the Sauce
1 tbsp oil
1 1/2 tsp cumin
1/2 yellow onion
1 tsp salt
2 tsp chili powder
2 cloves garlic
1 28 oz. can of diced tomatoes
For the Quesadillas
2 1/2 c vegetable broth
3–4 c shredded Pepper jack cheese
16 flour tortillas
A few tbsp of butter (optional)
1 c uncooked brown or green lentils, rinsed
1 c uncooked brown rice, rinsed
Directions:
In a blender, add all the ingredients to the sauce. Pulse until well blended.
In a slow cooker, add the sauce, broth, rice, and lentils.
Cover and seal the slow cooker, then cook everything for about 4 to 6 hours on a high setting or 6 to 7 hours on a low setting.
To Assemble:
Place a skillet on the stove and turn the heat to medium-high.
Add butter and allow it to melt.
Add these things in layers; Tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, and tortilla. Cook for about 3 to 5 minutes on each side or until they turn golden brown.
Transfer Quick and Easy Lentil Quesadillas onto a clean plate. Slice it into even servings.
Serve and enjoy!
Notes:
Place leftover filling in the freezer.
You can mince the garlic and onions if you do not have a blender. Combine them with the rest of the sauce ingredients.
Feel free to add chipotle pepper or jalapeno for a spicy version.
Nutrition Facts:
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%
