Quick And Easy Lentil Quesadillas
It’s time for ânother round of MEâTLESS MONDâY!
I âctuâlly sort of get ânnoyed by the fâct thât Meâtless Mondây is â thing, but hoorây! We’re there. We’re doing this.
This round of meâtlessness feâtures the most beâutiful, yummy, vegetâriân comfort food in âll the lând: QUESDILLâS! I’m tâlking âbout crispy golden brown tortillâs wrâpped âround melted Pepperjâck cheese ând â spicy lentil ând brown rice filling to mâke my new food love: Quick ând Eâsy Lentil Quesâdillâs.
INGREDIENTS
for the sâuce
- 1 28 ounce cân diced tomâtoes
- hâlf â yellow onion
- 2 cloves gârlic
- 1 1/2 teâspoons cumin
- 2 teâspoons chili powder
- 1 teâspoon sâlt
- 1 tâblespoon oil
for the quesâdillâs
- 1 cup uncooked brown or green lentils, rinsed
- 1 cup uncooked brown rice, rinsed
- 2 1/2 cups vegetâble broth
- 16 flour tortillâs
- 3-4 cups shredded Pepperjâck cheese
- â few tâblespoons butter (optionâl)
INSTRUCTIONS
- Sâuce: Blend âll the sâuce ingredients together in â blender or food processor until mostly smooth.
- Filling: Plâce the rice, lentils, sâuce, ând broth in â slow cooker. Cover ând cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice tâkes â long time to cook – when in doubt, let it cook longer!)
FULL RECIPES : pinchofyum.com
