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!

Jump to Recipe
A lentil veggie quesadillas cut into triangles and stacked on a cutting board. There are grapes and strawberries in the background.

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.
Cooked and cut lentil veggie quesadillas on a white plate with grapes and strawberries. Grapes, more cut quesadillas and a pizza cutter are next to the plate.

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!

  1. Stir together all the ingredients except the tortillas and cheese in a medium bowl.
  2. Warm a medium tortilla in a a large skillet over medium-high heat.
  3. 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.
  4. Sprinkle with another 1/4 cup of cheese.
  5. Top with another tortilla and press down with your spatula. Wait about 2-3 minutes for the cheese to melt and “seal” the quesadilla.
  6. Carefully flip the quesadilla over to let the opposite side crisp up for about another 2 minutes.
  7. Remove from heat and slice into triangles.
  8. Enjoy with sour cream, extra salsa, guacamole or as-is.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

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….

Cooked and cut lentil veggie quesadillas on a white plate with a child's hand reaching for a slice. Grapes, more cut quesadillas and a pizza cutter are next to the plate.
4.89 from 9 votes

Lentil Veggie Quesadillas

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American, Mexican
Course: Main Course
These veggie quesadillas are loaded with spinach, lentils, carrot and lots of cheese! Not only are they quick, they are loaded with flavor, veggies and protein, and are also super adaptable and the perfect healthy meal for lunch or dinner!

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.
Serving: 0.5quesadilla, Calories: 326kcal, Carbohydrates: 37g, Protein: 18g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 494mg, Potassium: 468mg, Fiber: 11g, Sugar: 3g, Vitamin A: 2381IU, Vitamin C: 3mg, Calcium: 264mg, Iron: 4mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.