These veggie quesadillas are loaded with spinach, lentils, carrots and lots of cheese! Not only are they quick, they are loaded with flavor, veggies and protein, and they’re also super adaptable and the perfect healthy meal for lunch or dinner!
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Veggie Quesadillas
These might be my family’s official food of….always.
We have eaten them on repeat these past 6 months when anything that made life a little easier, and the dishes in the sink fewer, was my key goal for a meal. And the fact that these quesadillas could be loaded with veggies was just icing on the cake of life.
These veggie quesadillas are not only easy, quick, full of plant protein from lentils and packed with good-for-you veggies…but they are a kid and crowd pleaser!
Is there anything better than an easy, veggie-loaded recipe that the kids will gobble up? I think not!
How to cook lentils
If you are new to lentils or just struggle to know how to prepare them, I have got you covered!
This is a great step to do ahead of time, since cooked lentils keep well and even freeze like a dream. Plus, they are pretty amazing for you (this post tells you more about why lentils are so good for you) and a great addition to bulk up the plant protein in so many dishes.
I opt to buy and cook my lentils from dry because they are way cheaper and pretty low fuss to cook. However, if you are looking for all the extra ease in the kitchen, you can skip the dry lentils and buy precooked lentils! I find them in the fridge or freezer section of many health focused grocery stores!
But if you have a bag of lentils in the pantry and prefer to use those, read on!
Like all my legumes, I prefer to soak lentils in water overnight to help them be easier on the digestion and cause less bloating (and gas!). It is an optional step and one you can skip for the sake of time and getting dinner on the table, but I find it helpful!
Step 1: Rinse the lentils well! And pick out any rocks or weird debris that might be hanging out with them.
Step 2: Cook! Here are a few ways:
- On the stove top, cover the lentils with water in a pot and bring the water to a boil. Reduce the heat and let the lentils simmer for about 20-25 minutes. Drain and let them cool a bit before adding to the recipe.
- In the Instant Pot, combine 1/3 cup dry lentils with 1 1/2 cups water. Cook on HIGH pressure for 9 minutes (it will take about 5-6 minutes for your IP to reach pressure). Quick-release the pressure once cook time is up. Drain and let the lentils cool a bit before adding to the recipe.
- In the slow cooker or crock pot, combine the 1/3 cup dry lentils with 2-3 cups of water and cook on LOW for 4 hours or on HIGH for 2 hours (depending on slow cooker). Drain and let cool before adding to the recipe.
How to make Veggie Quesadillas with lentils step-by-step
Want to know how much work (or how little) there is when making these veggie quesadillas? Here’s a quick look at the simple process!
- Stir together all the ingredients except the tortillas and cheese in a medium bowl.
- Warm a medium tortilla in a a large skillet over medium-high heat.
- Once the tortilla is warm, add about 1/4 cup of cheese and 1/3 cup of the lentil and veggie mixture to the tortilla.
- Sprinkle with another 1/4 cup of cheese.
- Top with another tortilla and press down with your spatula. Wait about 2-3 minutes for the cheese to melt and “seal” the quesadilla.
- Carefully flip the quesadilla over to let the opposite side crisp up for about another 2 minutes.
- Remove from heat and slice into triangles.
- Enjoy with sour cream, extra salsa, guacamole or as-is.
Suggested adaptations
- Add extra veggies! Carrots and spinach are my go-to for veggie-loading since they are two veggies that I always have on hand and tend to go so well into many family recipes. But you can replace or add veggies like corn, grated zucchini, diced bell peppers or avocado to these Lentil Veggie Quesadillas.
- Replace the lentils with pinto beans or black beans.
- Add or replace the lentils with cooked shredded chicken.
- Make gluten free by using a gluten free tortilla.
- Make into a breakfast quesadilla by replacing lentils with cooked scrambled eggs.
Want to make sure you always have spinach on hand for these Easy Lentil Veggie Quesadillas? Check out my tips & tricks for keeping spinach fresh all week!
Other easy, veggie-loaded recipes that you need in your life….
- Easy Greek Quinoa Salad
- Healthy Tuna Salad (with added veggies)
- Mashed Chickpea Salad
- Teriyaki Broccoli Chickpea Stir Fry
- Healthy Chocolate Muffins (with veggies!)
- Veggie-Loaded Chocolate Pancakes
Lentil Veggie Quesadillas
Ingredients
- 1 cup cooked and drained lentils I use brown or green lentils. See above for cooking tips and how to!
- 1/2 cup grated carrot
- 1/2 cup finely chopped spinach
- 1/3 cup salsa I used a mild jarred kind to make it kid-friendly
- 1 1/2 cup grated cheddar cheese or to taste
- 6 medium tortillas
Instructions
- Stir together all the ingredients except the tortillas and cheese in a medium bowl.
- Warm a tortilla in a a large skillet over medium-high heat. Once the tortilla is warm, place about 1/4 cup cheese and about 1/3 cup of the lentil and veggie mixture onto the tortilla. Sprinkle with another 1/4 cup cheese and place another tortilla on top.
- Cook for about 2 minutes, pressing down with the back of your spatula to help seal the quesadilla as the cheese melts. Flip, and cook another 2-3 minutes.
- Remove from heat and slice into triangles. Enjoy with sour cream, extra salsa, guacamole or as is.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
Loved how easy these were to make for lunch today. With distance learning, any easy meal I can make that will also be brain food is a gem of a recipe, in my book! Kids loved them. I loved that they were easy enough to make that I got a chance to eat one too. Thank you for helping me feed my family and save time ❤️
This makes me so happy to hear! I’m so glad they were an easy hit with your crew!
These were so easy to make! We made guacamole, too and extra garlic heated up in some olive oil went into the mix. Is half a cup dry lentils about a full cup cooked? I started with about a cup of dry lentils, but knew I wanted leftovers. Will be nice to throw more quesadillas together during the week!.
Love it!
These were so delicious! A hit for even my pickiest eater. It tastes like the kind of comfort food that isn’t healthy, but it’s just a trick because it IS healthy, especially with whole wheat tortillas. Thanks for another great recipe that made for a dinner without complaints.
Yay! I am so glad it was a success, Michele!
So quick to put together. My 14 month olds loved them! Barely any of it ended up on the floor, so they must think they’re pretty tasty 🤪
Ha! I love that!
These were SO good, Taesha! Thanks for another great recipe. You haven’t failed me yet!!!
Yay! Thank you for trusting me and my recipes!
I was so hopeful for this recipe! My almost 6 yr old daughter only wants cheese quesadillas, though I always add in a few veggies. I made these tonight and she wouldn’t eat them as she didn’t like the lentils. I think it’s a texture things so I might try to blend them up like refried beans or perhaps use less in the mix next time. My husband and I enjoyed them. I also made your veggie loaded chocolate protein muffins and she gobbled them up.
I’m so glad they were a hit with 2/3 of your family members! I think knowing the hurdle for your daughter is so key! If texture is the thing, blending or mashing them is a great idea.