- 2 Tbsp (30 mL) olive oil
- 1 small onion, diced
- 2 cloves garlic, crushed
- 15 oz (450 g) can lentils, drained and rinsed
- ½ tsp (2 mL) seasoning salt
- ½ tsp (2 mL) oregano
- ¾ cup (175 mL) Monterey Jack or Pepper Jack cheese
- 6 flour tortillas
Heat heavy skillet over medium heat; add oil and sauté onion, garlic, seasoning salt and oregano for four to five minutes, until onion is tender. Add lentils and heat through, about two to three minutes, until mixture is thick and liquid is gone.
Over low-medium heat, in a heavy skillet sprayed with oil, put in one flour tortilla. Spread with ½ cup of lentil filling and 1/4 cup of cheese. Top with second tortilla. When cheese is melted and bottom of tortilla is golden, flip to the other side. Brown for one to two minutes and remove to cutting board or plate. Cut into six wedges and serve. Makes three quesadillas with ½ cup filling each.
Makes 3-4 servings.
Recipe Courtesy of Canadian Lentils.
