These homemade quesadillas are one of the easiest meals I make and they’re so delicious. I’ve made the lentils with diced tomatoes, red bell pepper, red onion, and a variety of seasoning, making the filling for the quesadillas so flavourful. Enjoy!
Ingredients
1 1/4 cups dried lentils
2 1/4 cups vegetable broth
1 cup diced tomatoes
1 red bell pepper -diced
1 small red onion -diced
4-5 tsp chili powder
2 tsp onion powder
2 tsp garlic powder
1 tsp paprika
Dash of cayenne pepper
Salt and black pepper to taste
Shredded cheddar cheese
Tortilla wraps
Directions
- Put the dried lentils and 2 cups of vegetable broth in a pan and heat on medium. Bring to a soft boil.
- Reduce the heat to low and cover.
- Cook for 25 minutes.
- Remove the cover and add in the remaining ingredients, except for the cheese. Mix well.
- Increase the heat to medium and bring back to a soft boil.
- Reduce the heat a little to maintain a soft boil. Mix often.
- Cook until the lentils are tender and the mixture thickens. Mix often.
- Add in a little more broth if needed.
- Pre-heat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- Place a tortilla wrap on the cookie sheet and spread out some of the lentils on one side. Top with some cheddar cheese.
- Fold over the other half of the tortilla and press down slightly to compact.
- Continue with one or two more tortillas.
- Bake for 12-14 minutes.
- Remove from the oven and serve with sour cream.
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