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 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 meatless Monday dinner or Friday night snack.
Hi friends! 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?
Anyhow, 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 a source of fibre and protein (which I’m always trying to incorporate into our diet).
Plus, lentils are pretty 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!
How to Make these Easy Vegetarian Quesadillas
The ingredients for these vegetarian quesadillas are pretty simple and I’m all about that!
Also, these quesadillas come together quite quickly.
You cook the vegetables 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 mash the lentils and mix in with the vegetables.
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! Full details on how to make this recipe are in the recipe card below.
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These oven baked lentil quesadillas are awesome on their own or served with a dip or sauce, like:
- Greek yogurt
- Sour cream
- Hot sauce
Hope I’ve inspired you to use lentils! 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!
More Vegetarian Dinner Ideas
- Creamy Blue Cheese and Mushroom Pasta
- Three Bean Chili
- Vegetarian Korma
- Mushroom Risotto with Thyme
- Lentil and Kale Soup
If you make this lentil quesadilla recipe, be sure to leave a comment below. Love to know how you enjoyed!
Cheesy Lentil Quesadillas
Cheesy Lentil Quesadillas
- 1 tablespoon olive oil
- 1 yellow onion , peeled and minced
- 2 cloves garlic , minced
- ½ bell pepper , diced (colour of your choice)
- 1 ear corn , kernels removed (about 1 cup)
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt , divided
- ½ teaspoon black pepper , divided
- 2 cups low sodium vegetable broth , divided
- 1 cup dried red lentils , picked over (remove and discard any rocks, foreign objects and imperfect lentils), rinsed and drained
- 2 chipotle peppers in adobo sauce (or 1 tablespoon smoked paprika)
- 2 tablespoons lime juice (from about 1 lime)
- 2 cups shredded cheddar cheese
- 2 stalks green onion , chopped
- 8 flour tortillas , about 7 inches in diameter
Serving Suggestions (optional)
- Sour cream or yogurt
- Hot sauce
Cheesy Lentil Quesadillas
- Heat olive oil in a pan over medium heat.
- Add onion and cook, stirring often, 2 minutes. Stir in 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, stirring occasionally, 3 minutes. Transfer mixture to a plate and set aside.
- To pan, add 1 ¾ cup of the broth, lentils, remaining salt and pepper and chipotle peppers (or smoked paprika). Cook on low simmer, stirring occasionally, for about 10 to 12 minutes until lentils are cooked and liquid has absorbed. Let cool 5 minutes.
- Place lentils into a mixing bowl, along with remaining ¼ cup of broth and lime juice. Mash until combined and you've reached your desired texture. Mixture is thick, almost like 'refried beans'.
- Add reserved bell pepper mixture to the lentil mixture and stir to combine.
- Preheat oven to 375 degrees Fahrenheit.
- Spread about two heaping tablespoons or so of the lentil mixture on one half of each tortilla. Top with 2 tablespoons of cheese and distribute green onion among them. Fold over. Bake on a baking sheet for 10 to 12 minutes until slightly brown on the outside and the cheese has melted inside.Note: For even crispier results, pan fry the quesadillas. Grease a non-stick pan with cooking spray or a little olive oil or vegetable oil (about a teaspoon per batch). Heat over medium-low heat. Working in batches (two quesadillas per batch), cook for about 3 minutes or so on each side until golden brown and crispy outside and the cheese is melted inside (grease pan, as necessary, between batches).
- Let cool on baking sheet for 5 minutes. Then cut each quesadilla in half (makes 16 pieces in total, but quantity you yield may vary, depending on the size of your tortillas). Serve with sour cream, Greek yogurt, salsa, guacamole or hot sauce, if desired. Enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.