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Cheesy Lentil Quesadillas

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This recipe for vegetarian quesadillas is a sponsored post by Lentils.org, but, as always, all opinions are my own. Thank you for supporting brands that make Girl Heart Food possible and for helping me continue to do what I love – cook, eat and share delicious recipes! #GetPrepped

These easy vegetarian quesadillas are jam packed with cheese and lentils and have a little kick of spice from chipotle.  For added texture and flavour, it’s mixed with corn and bell peppers.  Melty cheddar cheese tops it all off for one delicious and nutritious meatless Monday dinner or Friday night snack.

Cheesy Lentil Quesadillas made with red lentils, corn, bell pepper and cheese.

Hey lovely peeps!  How was your weekend? So Groundhog Day was this past Friday and, apparently, there’s a mix of results.  In some areas the groundhog saw it’s shadow (which means 6 more weeks of winter).  Fortunately, for us, the groundhog ’round here didn’t see it’s shadow.  Do you follow any of that?  I try to look at it optimistically and the fact that next month is March makes me super happy.  Winter hasn’t been to bad around here so far and even if it was, it’s only an excuse  to stay cozy (and maybe enjoy a big stack of these vegetarian quesadillas).  Always look on the bright side, am I right?

What are Lentils?

Anywho, let’s talk food!  More specifically, let’s talk lentils!  Lentils are a legume and can be found in a variety of colours and sizes with each varying in cook time.  A big bonus with lentils is that no soaking is required.  They are ready to go when you are. Lentils make for quick dinners for busy weekdays and can be kept right in your pantry.  I always have a couple of varieties on hand, mostly red lentils and green lentils (which take a tad longer to cook because they are a little larger).  

Benefits of Lentils

Just like milk, bread and eggs, lentils are something that we have regularly stocked in our home.  First, and foremost, they are loaded with nutrition!  Lentils are an excellent source of fibre and protein, which I’m always trying to incorporate into our diet.  Plus, lentils are SO inexpensive!  I could make a huge batch of lentils and they could cover multiple meals in our home.  Another huge plus of lentils is that they are super versatile.  I regularly make slow cooker curried lentils, use them in soup, curries, dips and now for these awesome cheesy lentil quesadillas. It’s amazing how one ingredient can be used in so many delicious ways!

A bowl of uncooked red lentils

How to Make these Easy Vegetarian Quesadillas

The ingredients for these vegetarian quesadillas are pretty simple and I’m all about that!

Ingredients for cheesy lentil quesadillas.

Also,  these quesadillas come together quite quickly.  You cook the veg for just a short time so they still have some crunch and texture, remove from the pan and then cook the lentils.  Then, you just purée the lentils and mix in with the veg.  Spread the yummy mixture on a small tortilla, top with cheese and green onion and bake until the cheese is gooey and melty.   The rest?  Just dig in! Leftovers warm up beautifully too!  Simply warm up in the oven for a few minutes until heated through.

Step by step instructions on how to make cheesy lentil quesadillas.

Close up shot of cheesy lentil quesadillas stacked.

These oven baked lentil quesadillas are awesome on their own or dipped in some salsa, guacamole or Greek yogurt (my personal fave).

Someone holding up a cheesy lentil quesadilla topped with yogurt.

Hope I’ve inspired you to use lentils for quick, easy, nutritious dinner ideas.  The possibilities are endless and they always taste delicious every single time.  What’s your favourite way to enjoy them?  These cheesy  vegetarian quesadillas with lentils are a great place to start…just sayin’ 😉

A close up shot of a stack of cheesy lentil quesadillas.

Looking for more Vegetarian Dinner Ideas? Check These Out

Until next time, take care and chit chat again soon!

~Dawn

Cheesy Lentil Quesadillas made with red lentils, corn, bell pepper and cheese.
5 from 15 votes
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Cheesy Lentil Quesadillas

These easy vegetarian quesadillas are jam packed with cheese and lentils and have a little kick of spice from chipotle.  For added texture and flavour, it's mixed with corn and bell peppers.  Melty cheddar cheese tops it all off for one delicious and nutritious meatless Monday dinner or Friday night snack.

Course Main Course
Cuisine Mexican
Keyword lentil quesadillas, cheese quesadillas
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 small quesadillas
Calories 120 kcal
Author Girl Heart Food

Ingredients

Cheesy Lentil Quesadillas

  • 1 tbsp olive oil
  • 1 onion -minced
  • 2 cloves garlic -minced
  • 1/2 bell pepper -diced (colour of your choice)
  • 1 ear corn -about 1 cup, kernels removed
  • 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp salt -divided
  • 1/2 tsp black pepper -divided
  • 2 cups vegetable stock -unsalted, divided
  • 1 cup red lentils -picked over and rinsed/drained
  • 2 chipotle peppers in adobo sauce -or 1 tbsp smoked paprika
  • 1 lime -about 2 tbsp, juiced
  • 2 cups cheddar cheese -shredded
  • 2 stalks green onion -chopped
  • 8 small tortillas

Suggested Garnish

  • sour cream or yogurt
  • salsa
  • guacamole

Instructions

Cheesy Lentil Quesadillas

  1. In a skillet on medium heat add olive oil.  Add onion and cook 2 minutes.  Add garlic and cook an additional minute. Add pepper, corn, chili powder, cumin, coriander, half of the salt and half of the pepper. Stir to combine and cook 3 minutes.  Remove from pan and lay to one side.

  2. To pan, add 1 3/4 cup of the stock, lentils, remaining salt and pepper and chipotle peppers (or smoked paprika).  Cook on low simmer for about 10-12 minutes until lentils are cooked and liquid has absorbed. Let cool 5 minutes.

  3. Place lentils in food processor along with remaining 1/4 cup of stock and lime juice.  Blend until combined and smooth.  Mixture is thick, almost like 'refried beans'.

  4. Remove mixture from processor and place in bowl.  Add reserved bell pepper mixture and stir to combine.

  5. Preheat oven to 375 F. Spread about two heaping tablespoons or so on one half of each tortilla.  Top with 2 tbsp of cheese and distribute green onion amongst them.  Fold over.  Bake on baking sheet for 10-12 minutes until slightly brown and cheese melted. 

  6. Let cool on baking sheet 5-10 minutes then cut each in half (makes 16 pieces in total).   Serve with sour cream, Greek yogurt, salsa or guacamole. Enjoy!

Nutrition Facts
Cheesy Lentil Quesadillas
Amount Per Serving (1 quesadilla)
Calories 120 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 289mg 12%
Potassium 166mg 5%
Total Carbohydrates 10g 3%
Dietary Fiber 4g 16%
Sugars 1g
Protein 6g 12%
Vitamin A 8.6%
Vitamin C 9.4%
Calcium 11.5%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

Stack of red lentil and cheese quesadaillas.

{#AD} Delicious and easy Cheesy Lentil Quesadillas made with red lentils, corn, bell pepper and cheddar cheese. #GetPrepped #vegetarian #quesadillas #lentils #dinner #gameday

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Reader Interactions

Comments

  1. I’m so behind on post commenting!! I freaking hate winter and it’s depressing mood, so hoping Mr. Groundhog is wrong.. Bring on sun and warm weather and shorts and fruity cocktails…and a plate of these lentil quesadillas that I can eat by the pool 🙂

    Reply

  4. Y’all had groundhog day already? I don’t think we have as yet – but then again…I feel like am living in a fog – a cold damp fog this winter! I feel it’s been colder this winter here in Georgia than in the last couple of years and I’m so ready for spring! If our groundhog predicts more winter, I might have to kidnap him and make him hibernate or something so his prediction doesn’t come true! 🙂 I’m so kidding!
    By the way, Dawn, I so love lentils – usually I enjoy them in a curry – such a genius AND DELICIOUS idea to use them in these cheesy quesadillas! These look so amazing – they make me forget that it’s in the 40s outside! I know that’s probably a heat wave for you but am such a cold wimp 🙂
    Hope your week has been wonderful so far – tomorrow is FRIYAY!!! xoxo

    Reply

  5. I love quesadillas but I just realized that I never made them at home. Completely agree with you on the lentils front, they are just amazing and perfect for meat-free days, they are so filling and wholesome and so delicious! I hope winter will not drag on for that much longer, I am so ready for spring – my favourite time of the year 🙂

    Reply

  6. Holy freaking moly this recipe looks amazing! I’m trying to incorporate more vegetarian meals in my weekly repertoire so I’m definitely pinning this recipe for later!
    Fun fact – I grew up in the town (Woodstock, IL) where the movie Groundhogs Day was filmed. Almost every establishment on the square has a photo signed by Bill Murray. Their annual Groundhog Day festival successfully captures the essence of the film. It’s pretty darn adorable 🙂

    Reply

  9. This has definitely brought cheese quesadillas unto a whole new level. It is so delicious with an amazing kick to it. My family loved it. We’re planning to make another batch this weekend. Thank you so much for sharing this wonderful recipe.

    Reply

  11. Another delicious dish Dawn! We’re all about quick and healthy (ier) dishes lately and this fits the bill perfectly. In fact I think we have half a bag of lentils in our cupboard somewhere. Perfect! And yay to March. I don’t like February very much. It’s been so cold. But mostly because I cannot pronounce it lol. Have a fantastic week!

    Reply

  12. This is an awesome idea Dawn! I eat lentils regularly, and quesadillas are popular in our house, but I never thought to make lentil quesadillas. Brilliant! They look so cheesy and filling! Perfect quick meal for any night of the week!

    Reply

  13. I saw the mixed groundhog day results too. I’m optimistic that warmer weather is coming soon! 🙂 What a creative way to use lentils! I’ve never thought to use it in quesadillas before! It looks so cheesy and delicious.

    Reply

  16. We really started getting into lentils a few years ago, and now I use them on a regular basis!! They’re so versatile, and SOO cheap! Such an easy way to get some good nutrients into my family! These look amazing Dawn – my kids love quesadillas and now I can make them a bit healthier!! Hope you had a great weekend! XO

    Reply

  24. We’re in the home stretch and spring will be here before we know it. whatever the cute little groundhogs say :). And I certainly can’t wait! I also can’t wait to try these quesadillas. Lentils are one of my very favorite foods. (Yeah, I’m kind of a weirdo because when I say favorite I mean GIMME ALL THE LENTILS.) Add some cheese and I’m a happy girl. It’s like you knew my dream dinner and posted this just for me! Have a great week, Dawn!

    Reply

  27. I don’t really believe in what the groundhog says, but it’s fun to think about (at least when we aren’t supposed to get 6 more weeks of winter!). I’m loving the sound of these quesadillas. I’ve never made mine with lentils before, so I need to try this. Sounds so good for an easy lunch or dinner! Pinned! Happy Monday!

    Reply

  29. Overall winter hasn’t been too bad here, either. We had that nasty cold weather at the end of December, but January was pretty mellow. Of course, as I say this, they’re calling for something like 16″ of snow in the next 5 days here. Umph. I love a good quasadilla, but I don’t think I’ve ever used lentils before. That’s gotta change! These look delicious, Dawn…perfect for a snowy evening! 🙂

    Reply

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