Lentil & Cheese Quesadillas

Lentil & Cheese Quesadillas

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 15 oz can lentils, drained and rinsed
  • ½ tsp seasoning salt
  • ½ tsp oregano
  • ¾ cup Monterey Jack or Pepper Jack cheese
  • 6 flour tortillas

 

Directions

  • 1. Heat heavy skillet over medium heat; add oil and sauté onion, garlic, seasoning salt and oregano for four to five minutes, until onion is tender. Add lentils and heat through, about two to three minutes, until mixture is thick and liquid is gone.
  • 2. To make quesadilla: Over low-medium heat, in a heavy skillet sprayed with oil, put in one flour tortilla. Spread with ½ cup of lentil filling and 1/4cup of cheese. Top with second tortilla. When cheese is melted and bottom of tortilla is golden, flip to the other side. Brown for one to two minutes and remove to cutting board or plate. Cut into six wedges and serve. Makes three quesadillas with ½ cup filling each.

 

Nutritional information

  • Per Serving (1 Quesadilla)
  • Calories 751
  • Protein 28.7g
  • Carbohydrates 104.3g
  • Fibre 16.9g
  • Sugars 4.1g
  • Fat 24.5g
  • Cholesterol 18.4mg
  • Potassium 761.2mg
  • Sodium 1205mg
  • Vitamin A 3%
  • Vitamin C 3%
  • Calcium 35%
  • Folate 29%
  • Iron 207%
  • Zinc 10%
Servings: 
3 - 4

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