Quick and Easy Lentil Quesadillas
Ingredients
- 28 ounce 28 ounce one can diced tomatoes
- half a yellow onion
- 2 cloves garlic
- 1 1/2 teaspoons 1 1/2 teaspoons cumin
- 2 teaspoons 2 teaspoons chili powder
- 1 teaspoon 1 teaspoon salt
- 1 tablespoon 1 tablespoon oil
- 1 1 uncooked brown or , rinsed
- 1 1 uncooked , rinsed
- 2 1/2 2 1/2
- 16 flour tortillas
- 34 – shredded
- a few tablespoons butter (optional)
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Instructions
- Sauce: Blend all the sauce ingredients together in a blender or food processor until mostly smooth.
- Filling: 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!)
- Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 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?
Source
Original recipe: View Original