Today we continue our Cooking With! series with Erin's delicious and filling lentil quesadillas. These are super high in protein and iron, which will give you lots of energy later on to tackle those cardio bursts in class!
For the sauce:
1 28 oz. can of diced tomatoes
1/2 a yellow onion
1/2 cup of carrots
1/2 cup of yellow pepper
2 cloves of garlic, chopped
1 1/2 tsp cumin
2 tsp chilli powder
1 tsp salt
1 tbsp oil
For the quesadilla:
1 cup uncooked lentils, rinsed
1 cup uncooked quinoa (or brown rice)
2 1/2 cups vegetable broth
8 (or more) flour tortillas
3-4 cups shredded cheddar cheese or mozarella
a few tbsp of butter (optional)
1. Sauce: Blend all the ingredients together in a blender or food processor until mostly smooth.
2. Filling: Place the quinoa (or 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. OR. like Erin did here, cook in a big pot on the stove, on medium heat, for about 40 minutes.
3. Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup of cheese, 1/2 cup filling, 1/4 cup of 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. Cut and serve with your choice of topping. (Erin likes sour cream.)
This recipe is baby approved!
For Tess's Raw Pad Thai recipe, click here.
For Charlotte's Super Green Smoothie Bowl, click here.
And for Erika's Watermelon Salad click here.