Quick and Easy Lentil Quesadillas

• Vegetarian

• Produce

  • 1 cup Brown or green lentils
  • 2 cloves Garlic
  • 1 28 ounce can Tomatoes
  • 1/2 Yellow onion

• Canned Goods

  • 2 1/2 cups Vegetable broth

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 2 tsp Chili powder
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Bread & Baked Goods

  • 16 Flour tortillas

• Dairy

  • 3 tbsp Butter
  • 3 cups Pepperjack cheese

Found on pinchofyum.com

Description

Ingredients

• 1 28 ounce can diced tomatoes
• half a yellow onion
• 2 cloves garlic
• 1½ teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 tablespoon oil
• 1 cup uncooked brown or green lentils, rinsed
• 1 cup uncooked brown rice, rinsed
• 2½ cups vegetable broth
• 16 flour tortillas
• 3-4 cups shredded Pepperjack cheese
• a few tablespoons butter (optional)

Directions

• Sauce: Blend all the sauce ingredients together in a blender or food processor until mostly smooth.
• Filling: Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook - when in doubt, let it cook longer!)
• Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, ¼ cup cheese, ½ cup filling, ¼ cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (theyll hold together better). Cut and serve! May I suggest topping with Magic Green Sauce?