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Vegetarian Quesadillas with Cumin and Lentils is an easy weeknight meal you may 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 if you find yourself brief on time however nonetheless need one thing nutritious. They’re baked within the oven so you may simply make them for a crowd (in bulk!), and are excessive in protein to maintain everybody full and glad.

Kitchen Instruments and Tools You’ll Must Make Vegetarian Quesadillas

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

Tips on how 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 consistently. 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. 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. High 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 prime!

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 frequently 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 further cheese or floor beef, these quesadillas use lentils. Lentils are a plant-protein which can be excessive in fiber, low in energy, and excessive in folate and magnesium. Folate helps flip carbs into power, and magnesium has quite a lot of advantages together with coronary heart well being and decreasing nervousness.
  • Baked, not fried: I selected to oven bake these lentil quesadillas, which helps scale back the quantity of oil you might want to get these quesadillas actually crispy. 

Are Vegetarian Quesadillas Child Pleasant?

Youngsters love quesadillas and they’ll love this vegetarian quesadilla recipe too. Filled with cheese and topped with pico de gallo, they received’t understand they’re getting a wholesome serving to of plant-based protein. In case your choosy eater likes beans they may in all probability like lentils too, since they’re in the identical legume household and have the same taste. In relation 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 bought 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 likely one of 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 need to use floor cumin, however you’ll wish to use much less since floor cumin is extra concentrated than cumin seeds. 

What’s the greatest cheese for quesadillas?

Monterey Jack cheese is great for melting which is what you wish to make an excellent quesadilla. Nevertheless, Monterey Jack generally is 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 provides you with the precise 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 properly with a easy facet salad or a wholesome serving to of a steamed vegetable of your alternative comparable to broccoli or cauliflower, seasoned with salt & pepper. High 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

High suggestions for making Vegetarian Quesadillas with Cumin and Lentils

  • I used frozen corn, however you can too use contemporary or canned.
  • To avoid wasting time use pre-cooked & steamed lentils. I purchase mine from Dealer Joes. 
  • To scale back the general fats in these quesadillas you need to use lowered fats cheese, however you can too simply use much less of the total fats selection (which is what I’d suggest doing!)
  • Use cumin seeds quite than floor cumin. Once you toast cumin seeds the oils are launched which brings out a stupendous aroma.
  • Hold the cumin seeds from burning by consistently shaking the pan. This will 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 need to use entire wheat tortillas, gluten free tortillas, and even corn tortillas!
  • Stuff the quesadillas with further greens you may have readily available, or sub the corn for one more vegetable comparable to purple peppers or zucchini.
  • Spray the tortillas with a cooking spray or flippantly brush the tortillas with oil to get them good and crispy.
  • High these quesadillas with slices of avocado for added creaminess and wholesome fat.

You should definitely strive these different wholesome quesadilla recipes!

If you may have tried this cumin and lentil quesadilla recipe, or every other recipe on my weblog, then please price 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 may 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: Predominant Course

Delicacies: Mexican

Servings: 4 servings

Energy: 250kcal

Creator: 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
  • Elective 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 consistently. Switch to small bowl, and put aside.

  • Toast corn in the identical skillet, shaking the pan for about 5 min or till cooked by. 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. High 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 prime!

High Ideas for Making Vegetarian Quesadillas with Cumin and Lentils

  • I used frozen corn, however you can too use contemporary or canned.
  • To avoid wasting time use pre-cooked & steamed lentils. I purchase mine from Dealer Joes. 
  • To scale back the general fats in these quesadillas you need to use lowered fats cheese, however you can too simply use much less of the total fats selection (which is what I’d suggest doing!)
  • Use cumin seeds quite than floor cumin. Once you toast cumin seeds the oils are launched which brings out a stupendous aroma.
  • Hold the cumin seeds from burning by consistently shaking the pan. This will 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 need to use entire wheat tortillas, gluten free tortillas, and even corn tortillas!
  • Stuff the quesadillas with further greens you may have readily available, or sub the corn for one more vegetable comparable to purple peppers or zucchini.
  • Spray the tortillas with a cooking spray or flippantly brush the tortillas with oil to get them good and crispy.
  • High 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