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Grilled Mexican Quesadilla With Lentils [Vegan]

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Is there ever a bad time for quesadillas? Grilled, cheese oozing, veggies in every bite, in a hot tortilla. A healthy, no-fuss summer meal that is packed with plant-based protein and fiber. Yum!

Grilled Mexican Quesadilla With Lentils [Vegan]

This Recipe is :

Vegan

Serves

4

Cook Time

45

Ingredients

  • 1 1/2 cups water
  • 1/2 cup green lentils
  • 1/2 cup salsa, divided
  • 1/8 teaspoon salt (see notes)
  • Olive oil spray
  • 8 extra-large white corn tortillas (6 inches)
  • 1/2 cup cilantro, roughly chopped
  • 1 1/3 cups vegan paprika cheese or vegan cheese of choice (5 ounces)
  • Vegan sour cream, (for serving, optional)
  • Guacamole (for serving, optional)

Preparation

  1. Rinse the lentils and stir together the water and lentils in a medium pot and bring to a boil.
  2. Once boiling, turn the heat to medium-low, cover and cook until tender, about 15-20 minutes. Drain and add to a food processor.
  3. Add 1/4 cup of the salsa and salt into the food processor and pulse until combined and smooth, but leaving some lentils intact for texture.
  4. Preheat your grill to medium heat.
  5. Spray one side of each tortilla with the olive oil spray and sprinkle with salt. Place 4 tortillas, un-sprayed side up, onto a baking pan. Spread a lightly heaping 1/4 cup of the lentil puree all over the tortilla, covering it completely.
  6. Then, spread 1 tablespoon of salsa on each of the tortillas. After that, divide the cilantro and, finally, the cheese between each tortilla.  Cover with the remaining tortillas, so the sprayed side is facing up towards you.Gently slide the tortillas on the grill, cover and cook for 3-4 minutes. Gently flip and cook and additional 3-4 minutes.   If some of your topping come out after flipping, just gently press them in.
  7. Slice and devour immediately with extra salsa, guacamole, and sour cream if you choose!

 

Nutrional Information

(Per Serving) Calories: 374 | Carbs: 46.3 g | Fat: 13.6 g | Protein: 18.2 g | Sugar: 5.5 g | Sodium: 363 mg

Notes

Make sure you don't add the salt into the lentils while they are cooking, as this makes lentils tough.

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AUTHOR & RECIPE DETAILS


photo

Over-the-top dinners and desserts that are deceptively easy to make. Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog Food Faith Fitness. Her blog aims to show that eating healthfully does not have to break the bank or equal bland and boring! It can be easy to make and totally delicious. Taylor believes in living a balanced, whole life so Food Faith Fitness also focuses on fitness/nutrition tips and working on keeping Christ at the center of daily life. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie! When she isn’t blogging or messing up her kitchen, Taylor leads a pretty simple life. Places that you could find her include: the gym, her Bible study or just snuggling up on the couch with husband and doggy, watching The Food Network (Chopped in particular!) Taylor also has not-so-secret obsessions with all things peanut butter, cookie dough (even better if they are together!) pink and leopard print. Keep up with her on Facebook, Twitter, Instagram, and Pinterest.


 

 

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0 comments on “Grilled Mexican Quesadilla With Lentils [Vegan]”

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i anksnsbsns
1 Months Ago

I love this


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