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Vegetarian Quesadillas with Cumin and Lentils is an easy weeknight meal you’ll be able to pull collectively in 30 minutes or much less. Tortillas are filled with toasted cumin seeds, lentils, corn, cheese, then topped with contemporary pico de gallo. It’s a child pleasant meal your loved ones will love!

This vegetarian quesadilla recipe makes an ideal meal when you’re quick on time however nonetheless need one thing nutritious. They’re baked within the oven so you’ll be able to simply make them for a crowd (in bulk!), and are excessive in protein to maintain everybody full and happy.

Kitchen Instruments and Gear You’ll Must Make Vegetarian Quesadillas

vegetarian quesadillas with cumin and lentils, served with pico de gallo on a grey plate

The way to make Vegetarian Quesadillas with Cumin and Lentils – step-by-step

Step 1: Preheat oven to 350 levels. Toast cumin seeds in giant, dry skillet over medium warmth 2 to three minutes, or till aromatic, shaking pan continually. Switch to small bowl, and put aside.

cumin seeds toasting in a skillet

Step 2: Toast the corn in the identical skillet, shaking the pan for about 5 min or till cooked by means of. Switch to small bowl, put aside.

roasting corn in a skillet

Step 3: Organize Four tortillas on a baking sheet sprayed with olive oil cooking spray. Sprinkle half the tortilla with ~2-Three Tbsp grated cheese, and 1/Four tsp toasted cumin seeds. Prime with 1/Four cup lentils, 1/Four cup corn, and fold the opposite facet over.

vegetarian quesadillas with cumin and lentils - being assembled on a baking sheet

Step 4: Repeat for the following Three tortillas.

vegetarian quesadillas with cumin and lentils - being assembled on a baking sheet

Step 5: Put the tortillas within the oven and broil for 5-10 min till the tops are flippantly browned and crispy. Put the tortillas within the oven and broil for 5-10 min till the tops are flippantly browned and crispy. Serve with Pico de Gallo, avocado, guacamole, Plain Greek Yogurt, or diced inexperienced onions on high!

vegetarian quesadillas with cumin and lentils - pictured on a baking sheet, fresh out of the oven - top view

What Makes These Vegetarian Quesadillas Wholesome?

We regularly consider quesadillas a not being significantly wholesome, however this recipe is a superbly well-balanced meal! Right here’s what provides this dish a nutritious punch:

  • Complete Grains: Utilizing sprouted wheat (or entire wheat) tortillas as a substitute of white tortillas will increase the fiber and protein on this dish, and reduces the quantity of refined carbs.
  • Plant Protein: As an alternative of loading on additional cheese or floor beef, these quesadillas use lentils. Lentils are a plant-protein which are excessive in fiber, low in energy, and excessive in folate and magnesium. Folate helps flip carbs into vitality, and magnesium has quite a lot of advantages together with coronary heart well being and decreasing anxiousness.
  • Baked, not fried: I selected to oven bake these lentil quesadillas, which helps scale back the quantity of oil it’s essential get these quesadillas actually crispy. 

Are Vegetarian Quesadillas Child Pleasant?

Youngsters love quesadillas and they’re going to love this vegetarian quesadilla recipe too. Filled with cheese and topped with pico de gallo, they gained’t understand they’re getting a wholesome serving to of plant-based protein. In case your choosy eater likes beans they’ll most likely like lentils too, since they’re in the identical legume household and have an identical taste. With regards to greens most choosy eaters will embrace corn, it’s an incredible starter into consuming extra veggies!

vegetarian quesadillas with cumin and lentils, served with pico de gallo on a grey plate

What’s the distinction between cumin seeds and floor cumin?

Cumin is a seed that comes from the herb Cuminum Cyminum which is a member of the parsley household. Cumin is offered each in seeds type and already floor. In case you’re buying cumin in your typical giant grocery chain you’ll seemingly discover it in floor type. Cumin is among the spices that makes up many curry powder variations. It’s a flexible spice that can be utilized in lots of kinds of dishes together with Mexican dishes like this vegetarian quesadilla recipe. In case you don’t have cumin seeds you should use floor cumin, however you’ll need to use much less since floor cumin is extra concentrated than cumin seeds. 

What’s the greatest cheese for quesadillas?

Monterey Jack cheese is superb for melting which is what you need to make a superb quesadilla. Nevertheless, Monterey Jack is usually a bit bland. Cheddar has extra taste however when it melts it tends to get greasy. Utilizing a mix of Monterey Jack and cheddar cheese gives you the suitable steadiness between the soften and taste issue. Shopping for a Mexican cheese mix is one other good choice to make these quesadillas stand out. 

What to eat with vegetarian quesadillas?

This recipe pairs effectively with a easy facet salad or a wholesome serving to of a steamed vegetable of your alternative resembling broccoli or cauliflower, seasoned with salt & pepper. Prime these quesadillas with sliced avocado or spoon of guacamole to essentially put them excessive!

vegetarian quesadillas with cumin and lentils, served with pico de gallo on a grey plate

Prime suggestions for making Vegetarian Quesadillas with Cumin and Lentils

  • I used frozen corn, however you may also use contemporary or canned.
  • To avoid wasting time use pre-cooked & steamed lentils. I purchase mine from Dealer Joes. 
  • To cut back the general fats in these quesadillas you should use lowered fats cheese, however you may also simply use much less of the total fats selection (which is what I’d advocate doing!)
  • Use cumin seeds moderately than floor cumin. While you toast cumin seeds the oils are launched which brings out a wonderful aroma.
  • Preserve the cumin seeds from burning by continually shaking the pan. This may even guarantee they’re toasted evenly.
  • Toasting the corn in the identical pan because the cumin seeds will give the corn a pleasant taste.
  • In case you don’t have sprouted wheat tortillas you should use entire wheat tortillas, gluten free tortillas, and even corn tortillas!
  • Stuff the quesadillas with extra greens you could have available, or sub the corn for an additional vegetable resembling pink peppers or zucchini.
  • Spray the tortillas with a cooking spray or flippantly brush the tortillas with oil to get them good and crispy.
  • Prime these quesadillas with slices of avocado for added creaminess and wholesome fat.

Remember to attempt these different wholesome quesadilla recipes!

If you could have tried this cumin and lentil quesadilla recipe, or another recipe on my weblog, then please fee it and let me know the way it turned out within the feedback beneath! It’s also possible to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see extra scrumptious, wholesome, household pleasant meals!

Vegetarian Quesadillas with Cumin and Lentils

These Vegetarian Quesadillas with Cumin and Lentils is an easy weeknight meal you’ll be able to pull collectively in 30 minutes or much less. Tortillas are filled with toasted cumin seeds, lentils, corn, cheese, then topped with contemporary pico de gallo. It’s a child pleasant meal your loved ones will love!

Prep Time15 minutes

Prepare dinner Time15 minutes

Whole Time30 minutes

Course: Primary Course

Delicacies: Mexican

Servings: 4 servings

Energy: 250kcal

Writer: Anjali Shah

  • 1 tsp. cumin seeds
  • 4 Sprouted Wheat or Complete Wheat Tortillas (To make this recipe gluten free, use gluten free tortillas)
  • half cup shredded Mexican Four cheese mix
  • 1 cup cooked small lentils I used Dealer Joe’s Steamed Packaged Lentils
  • 1 cup pico de gallo
  • 1 cup frozen or contemporary corn
  • Non-compulsory Toppings: Diced avocado, inexperienced onions, guacamole, Plain Greek Yogurt
  • Preheat oven to 350 levels.

  • Toast cumin seeds in giant, dry skillet over medium warmth 2 to three minutes, or till aromatic, shaking pan continually. Switch to small bowl, and put aside.

  • Toast corn in the identical skillet, shaking the pan for about 5 min or till cooked by means of. Switch to small bowl, put aside.

  • Organize Four tortillas on a baking sheet sprayed with olive oil cooking spray.

  • Sprinkle half the tortilla with ~2-Three Tbsp grated cheese, and 1/Four tsp toasted cumin seeds. Prime with 1/Four cup lentils, 1/Four cup corn, and fold the opposite facet over. Repeat for the following Three tortillas.

  • Put the tortillas within the oven and broil for 5-10 min till the tops are flippantly browned and crispy. Serve with Pico de Gallo, avocado, guacamole, Plain Greek Yogurt, or diced inexperienced onions on high!

Prime Suggestions for Making Vegetarian Quesadillas with Cumin and Lentils

  • I used frozen corn, however you may also use contemporary or canned.
  • To avoid wasting time use pre-cooked & steamed lentils. I purchase mine from Dealer Joes. 
  • To cut back the general fats in these quesadillas you should use lowered fats cheese, however you may also simply use much less of the total fats selection (which is what I’d advocate doing!)
  • Use cumin seeds moderately than floor cumin. While you toast cumin seeds the oils are launched which brings out a wonderful aroma.
  • Preserve the cumin seeds from burning by continually shaking the pan. This may even guarantee they’re toasted evenly.
  • Toasting the corn in the identical pan because the cumin seeds will give the corn a pleasant taste.
  • In case you don’t have sprouted wheat tortillas you should use entire wheat tortillas, gluten free tortillas, and even corn tortillas!
  • Stuff the quesadillas with extra greens you could have available, or sub the corn for an additional vegetable resembling pink peppers or zucchini.
  • Spray the tortillas with a cooking spray or flippantly brush the tortillas with oil to get them good and crispy.
  • Prime these quesadillas with slices of avocado for added creaminess and wholesome fat.

Tailored from Vegetarian Instances

Energy: 250kcal | Carbohydrates: 33g | Protein: 8g | Fats: 6g | Sodium: 868mg | Fiber: 5g | Sugar: 5g