Lazy Lentil Quesadillas (Edit recipe)

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If you’re craving a quick, healthy, and flavour-packed meal, these Lazy Lentil Quesadillas will definitely hit the spot. Perfect for those busy weeknights when you want something comforting and nutritious without all the fuss. Packed with protein, fibre, and bold spices, this dish is a delicious and satisfying twist on the classic quesadilla. With gooey cheese, spiced lentils, and fresh salsa on top, it’s a meal your taste buds won’t forget!

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PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

22

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 whole Onion, peeled, trimmed and diced
1 pinch Maldon Sea Salt Flakes
2 tsp Cumin Seed, Whole
2 tsp Smoked Paprika
1 pinch Cayenne Pepper
1 pinch Organic Ground Cinnamon - The Spice Lab
3 cloves Garlic, minced
0.5 cup Lentils, Dried, green or brown
1 whole Red Bell Pepper, trimmed and chopped
500 ml Vegetable Bouillon
350 grams Tomato Passata (Uncooked Tomato Puree)
230 grams Black Beans, pre-cooked
140 grams Sweet Corn
0.5 whole Lime Juice
4 pieces Flour Tortilla, or wraps
1 - 1.5 cups Vegan Shredded Cheddar

to serve

1 cup Salsa, chopped tomatoes, red onion, fresh coriander, lime juice, salt, and pepper
4 Tbsp Dairy-Free Sour Cream Alternative - Forager Project, or coconut/oatmilk yogurt
4 tsp Chili Infused Olive Oil, or chilli flakes/fresh chilli
1 bunch Cilantro, fresh coriander, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the base: Heat olive oil in a large frying pan over medium heat. Add the diced onion and a pinch of salt, and sauté for about 5 minutes until softened.
Add spices: Stir in cumin seeds, smoked paprika, cayenne pepper, cinnamon, and minced garlic. Let it sauté for 2 minutes, allowing the spices to bloom and fill the kitchen with amazing aromas.
Simmer the lentils:Add lentils to the pan and stir to coat with the spices. Then, add the chopped red pepper, passata, and vegetable stock. Bring everything to a boil, then reduce the heat to a simmer. Cover and let it cook for 30 minutes, until the lentils are tender but still hold their shape.
Finish the filling:Stir in black beans, sweetcorn, and squeeze in the lime juice. Let it cook for another 5 minutes to warm through and combine the flavours.
Assemble the quesadillas:Preheat your oven to 180°C (350°F). Brush a pizza tray or baking sheet lightly with olive oil or line it with parchment paper. Place one tortilla on the sheet, and sprinkle cheese all around the edge. Spoon in the lentil mixture, then place a second tortilla on top. Press down gently.
Bake and crisp: Sprinkle a little more cheese on top of the second tortilla and bake in the preheated oven for 5-10 minutes, until the cheese is melted and starting to turn golden. After 5 minutes, use tongs to pinch the edges together so the cheese sticks, then continue baking until crispy.
Serve: Once golden and crisp, carefully remove from the oven. Top with your homemade salsa, a dollop of sour cream, and a drizzle of chilli oil or sprinkle of flakes for an extra kick.
Serve:Slice into wedges and serve—quick, delicious, and perfect for any busy weeknight! Enjoy 🙂

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1104
Fat:	250 g
Carbohydrates:	118 g
Protein:	53 g
Cholesterol:	228 g
Sodium:	18583 mg
Fiber:	246 g
Sugars:	48 g
Sugar Alcohol:	0 g
Calculated per serving.