With Cinco De Mayo coming up this week, I figured I’d share our favorite family-friendly Mexican inspired dishes!
🌱 These quesadillas are packed with THREE sources of plant based protein: black beans, lentils, and our favorite quinoa!
🧀 Such an easy way to change up the classic cheese quesadilla, these are hearty and delicious!
Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.
Add black beans, lentils, quinoa, marinara sauce, and spices. Mix well, then lower heat and put a lid on the skillet. Simmer for about 10 minutes, stirring occasionally.
Pour mixture into a large bowl. Back in the pan, heat some oil over medium heat.
Lay your tortilla on the skillet until golden on one side. Add the black bean mixture and sprinkle shredded cheese on top. Top with another tortilla, flip it (putting the black bean mixture that came out back in). and sprinkle with some more cheese on top. Pinch the ends down with a spatula. Transfer to a cutting board and cut into mini pizza slices.
Enjoy your quesadilla and don't forget avocado mash for dipping!
Ingredients
Directions
Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.
Add black beans, lentils, quinoa, marinara sauce, and spices. Mix well, then lower heat and put a lid on the skillet. Simmer for about 10 minutes, stirring occasionally.
Pour mixture into a large bowl. Back in the pan, heat some oil over medium heat.
Lay your tortilla on the skillet until golden on one side. Add the black bean mixture and sprinkle shredded cheese on top. Top with another tortilla, flip it (putting the black bean mixture that came out back in). and sprinkle with some more cheese on top. Pinch the ends down with a spatula. Transfer to a cutting board and cut into mini pizza slices.
Enjoy your quesadilla and don't forget avocado mash for dipping!