How on earth is is nearly the end of October? The days are getting shorter and decidedly chillier – t’is the season for comfort food meals once the cold weather sets in. Comfort food is often able to be prepared in advance in a slow cooker or in big batches (think chili, bolognese sauce etc..) and I love to do a big batch of cooking on the weekend ready for the week ahead. But sometimes I don’t get it together in time to prep the week’s meals (actually more often than I’d care to admit) so I’m always on the lookout for nutritious, filling dishes that can be prepared in around 30 minutes on a weeknight. Fortunately, that’s the topic of this month’s bonus Kraft Canada #whatscooking assignment!
Looking through the 30 minute dinners section on the website, I came across this recipe for quesadillas, using the usual ingredients (black beans, tomatoes) but adding a twist with zucchini. I had this bookmarked to make the other weekend for a quick lunch but when I got to the “black beans” part, I realised that the can in the pantry was, in fact, lentils, not black beans. What to do? Use what I had! Necessity is the mother of invention and these were outstanding with lentils – and my meat-loving Mr Neil didn’t even ask where the meat was! I’d say that’s a #win!
Lentil and vegetable quesadillas
Easy vegetarian quesadillas.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 350g zucchini, small dice
- 175g lentils, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 500mls chunky salsa
- 100mls water
- 1/4 cup fresh cilantro, chopped
- 8 small (6-7 inch) corn tortillas
- 150g Kraft Cracker Barrel Feta Crumble
- 1 avocado
- juice of 1 lime
- pumpkin seeds (pepitas), to serve
- freshly chopped cilantro, to serve
- Heat oil in a large non-stick skillet on medium-high heat.
- Sauté the garlic until it starts to soften but not brown (1-2 minutes).
- Add the zucchini and cook over medium heat for 5-7 minutes until it starts to soften (the smaller the dice, the quicker this will cook).
- Add the lentils, cumin and coriander and cook a further 3 minutes
- Incorporate the salsa and water and simmer on medium-low heat for 5 minutes. Keep an eye on this and if it starts to dry out too much, add a little more water.
- Remove from heat, stir in the cilantro and keep warm.
- In a separate large non-stick skillet, heat two tortillas at a time.
- Sprinkle some of the cheese over each tortilla, then cover ½ of each tortilla with the vegetable mixture.
- Fold tortillas in half and cook over medium-high heat until golden brown then flip and cook until the second side is golden brown and the cheese is melted.
- Repeat with remaining tortillas.
- Cut the quesadillas with a pizza cutter or sharp knife.
- Meanwhile, cut the avocado into small cubes and toss with the lime juice.
- Serve the quesadillas topped with the avocado and a sprinkle of cilantro and pepitas.
Verdict? These were quick and easy to make and if you made a larger batch of the vegetable filling it would be even easier to pull together on a busy weeknight. I like that they don’t feel “cheese-heavy” as so many quesadillas do. These are really satisfying but don’t weigh you down. A great way to get your veggies in!
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.