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PREP TIME: 20 MINS | COOK TIME: 6 HRS | TOTAL TIME: 6 HRS 20 MINS | YIELD: 8 quesadillas

I love quesadillas, and I am enjoying this vegetarian quesadilla with brown rice filling. Incredibly easy to throw together, insanely delicious, and always a huge hit! These easy lentil quesadillas ate the perfect go-to for meatless weeknights.



1 tbsp oil

1 28-oz. can of diced tomatoes

1 1/2 tsp cumin

2 cloves garlic

2 tsp chili powder

half a yellow onion

1 tsp salt


16 flour tortillas

1 c. uncooked brown or green lentils, rinsed

2 1/2 c. vegetable broth

1 c. uncooked brown rice, rinsed

a couple of tbsp butter (optional)

3–4 c. shredded Pepperjack cheese

How to make Quick And Easy Lentil Quesadillas

Step 1: In a blender or food processor, blend the sauce ingredients until generally smooth.


Step 2: In a slow cooker, add the rice, lentils, sauce, and broth. Put the lid on and set to cook for 4 to 6 hours on high or 6 to 7 hours on low. If using brown rice, note that it takes longer to cook.

Step 3: Into a hot skillet over medium-high heat, lay the tortilla. Top with 1/4 cup cheese, then half cup filling and another 1/4 cup cheese. Place another tortilla on top. On the outside of the tortilla, spread the butter. Fry the tortilla for about 3 to 4 minutes on each side until golden brown.\

Step 4: Take off the heat and allow the quesadilla to rest for a couple of minutes before cutting.


Keep the extra filling in the freezer.

You can also slice the onions and garlic into small pieces if you do not have a blender, then mix them with the rest of the sauce ingredients.

Feel free to cook the lentils and rice in a rice cooker or stove-top. Also, I suggest using white rice instead of brown as white rice cooks faster if short in time.

Add more spices to the sauce, such as jalapeño or chipotle pepper.

Nutrition Facts:

Calories Per Serving: 527 8%, Total Fat 6.2g 13%, Cholesterol 37.5mg 59%, Sodium 1363mg 23%, Total Carbohydrate 63.6g 37%, Dietary Fiber 10.4g, Sugars 3.5g 49%, Protein 24.4g 16%, Vitamin A 144.5µg 14%, Vitamin C 12.4mg 23%, Iron 4.2mg 10%, Potassium 457mg 7%, Phosphorus 87.2mg


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