quick and easy lentil quesadillas


For the Sauce
  • 1 28 ounce can diced tomatoes
  • half a yellow onion
  • 2 cloves garlic
  • 1½ teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 tablespoon oil
For the Quesadillas
  • 1 cup uncooked brown or green lentils, rinsed
  • 1 cup uncooked brown rice, rinsed
  • 2½ cups vegetable broth
  • 16 flour tortillas
  • 3-4 cups shredded Pepperjack cheese
  • a few tablespoons butter (optional)


  1. Sauce:
  2. Blend all the sauce ingredients together in a blender or food processor until mostly smooth.
  3. Filling:
  4. Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook – when in doubt, let it cook longer!)
  5. Assemble:
  6. Heat a skillet over medium high heat. Layer the following: tortilla, ¼ cup cheese, ½ cup filling, ¼ cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they’ll hold together better). Cut and serve! May I suggest topping with Magic Green Sauce?

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