Alina's Cumin and Lentil Quesadillas

Adam and I love quesadillas (who wouldn't like cheesy filling stuffed inside bread?). This version of quesadilla is stuffed with lentils, cumin, corn and just enough cheese to make a person go "yummmmmmm."

I used a recipe I found on The Picky Eater.

  • 1 tsp cumin seeds
  • 1 cup frozen corn
  • 4 whole wheat tortillas
  • cooking spray
  • 1 cup lentils (cooked)
  • 8 tbsp low fat mexican 4-cheese blend

Preheat the oven to 350 degrees. Toast the cumin seeds over dry, medium heat for 2-3 minutes. Set aside. Toast the corn in the same skillet (about 5 minutes). Set aside.
Lay the tortillas on a baking sheet sprayed with a thin layer of cooking spray.
Top half of each tortilla with 2 tbsp cheese, 1/4 tsp cumin, 1/4 cup lentils, and 1/4 cup corn. Fold them over.
Broil them for 5-10 minutes until lightly browned and slightly crispy.

Oila! Super easy and quick and delicious!

I served it with veggie tian. Check out my post on veggie tian (shown below) here.


Adam's taste rating: 4 ladles
Brad's taste rating: ? ladles
Healthy rating: 4 ladles
Ease of prep rating: 5 ladles
Overall average: ? ladles


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