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

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 120kcal
Author Dawn - Girl Heart Food


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


Cheesy Lentil Quesadillas

  • 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.
  • 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.
  • 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'.
  • Remove mixture from processor and place in bowl.  Add reserved bell pepper mixture and stir to combine.
  • 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. 
  • 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!
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Nutrition (estimate only)

Serving: 1quesadilla | Calories: 120kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 289mg | Potassium: 166mg | Fiber: 4g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 7.8mg | Calcium: 115mg | Iron: 1.2mg
Nutrition Facts
Cheesy Lentil Quesadillas
Amount Per Serving (1 quesadilla)
Calories 120 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 289mg13%
Potassium 166mg5%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 1g1%
Protein 6g12%
Vitamin A 430IU9%
Vitamin C 7.8mg9%
Calcium 115mg12%
Iron 1.2mg7%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.