I got this recipe from from Lentils.ca a couple months ago, but being pescetarian for lent has given me an excuse to pull it out of my Evernote file and give it a whirl.
I followed the recipe roughly, but used 6″ whole wheat tortillas and cajun spice in place of seasoning salt and oregano.
- 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
- 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.
- 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.