Description
Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!
Ingredients
Scale
- 1/2 cup Canned Lentils (drained and rinsed)
- 1/4 cup Pumpkin Puree
- 1/4 cup Baby Spinach
- 1/4 cup Bell Pepper, Diced
- 1/4 cup Reduced Fat Mexican Shredded Cheese
- 1/8 tsp Ground Cumin
- 1/8 tsp Onion Powder
- 1/8 tsp Garlic Powder
- 1/8 tsp Paprika
- Chili Powder
- 2 Whole Wheat Tortillas
- 1 tsp Olive Oil
Instructions
- Heat a skillet or cast iron pan to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
- Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
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Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
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Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)
Equipment
Buy Now → - Prep Time: 10
- Cook Time: 5
- Category: Appetizers, Lunch, Dinner, Vegetarian
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 376
- Sugar: 7g
- Sodium: 456mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 19g
- Cholesterol: 17mg
