Easy Lentil Quesadillas

Name: Easy Lentil Quesadilla
Prep time: 2 h 5 min
Cook time: 45 min
Total time: 2 h 50 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons of olive oil; 1 small onion or 1/2 a large onion; 2 shallots, minced; 4 garlic cloves, minced; 2 tablespoons taco seasoning; 1/2 teaspoon salt; 1 15-ounce can of crushed tomatoes; 1 1/2 cups of brown lentils; 3 1/2 cups of water; 2 cups of vegan shredded cheese (Mexican blend or cheddar); 10 8-inch flour tortillas; toppings: pico de gallo, yellow rice, guacamole, or a large dollop of vegan sour cream. You can also top it with sliced avocado, extra salsa, and chopped green onions.

Jump to Recipe·Print Recipe· 5 from 1 review

Shake up your lentil routine with these delicious easy lentil quesadillas. Packed with aromatics and vegan cheddar, these quesadillas offer a super simple and flavorful meal for an easy lunch or satisfying dinner.

stack of easy lentil quesadillas; side view.

If you're on the hunt for a dish that'll make your house smell heavenly and is a breeze to whip up, check out this vegan lentil quesadilla recipe—it's our latest crush in the comfort food category! It is a delicious way to incorporate more lentils, and fairly quick to throw together for a scrumptious dinner. You can also prep the filling early for a lightning-fast lunch.

Do you like vegan Mexican-inspired meals? Try Vegan Jackfruit Nachos, Vegan Jackfruit Quesadillas, and Easy Vegan Cashew Queso.

Why You'll Love This Recipe

Versatile: Whether for dinner, a quick lunch, or even a late-night snack, these quesadillas fit perfectly into any meal plan. The best part? They’re easy to customize with your favorite toppings or dips.
Easy Meal Prep: Prep the lentil filling and store it in the fridge - it's even better that way - so you can quickly assemble and cook your delicious lentil quesadillas whenever the craving strikes.
Nutrient-Packed: Lentils are rich in fiber, protein, and essential nutrients, making these quesadillas a nutritional powerhouse that keeps you full and fueled.
Family Friendly: With their creamy texture and flavorful spice, these quesadillas are a hit with kids and adults, so they're great for a weeknight meal.

Recipe Ingredients

You’ll need the following ingredients to make this amazing quesadilla with lentils. See the recipe card for quantities.

top view of ingredients for easy lentil quesadillas; top view.

Notes On A Few Key Ingredients

Taco Seasoning: I use my own taco seasoning blend, but grabbing one off the shelf works too. Just keep an eye on added salt - some of those store blends contain a lot of salt, so you may not need to add too much additional salt to your lentils.
Vegan Cheese: I use whatever my local grocery store has available to make this dish, but for the best-flavored cheese, try the cheddar from Moochoo. I use about 2 cups of cheese but sometimes I just throw in the whole bag.
Tortillas: I’m not picky about the type of tortillas for this dish - corn tortillas, flour, low-carb, or whole wheat, they all work wonderfully. For this recipe post, I'm going with 10 eight-inch flour tortillas.

How To Make Easy Lentil Quesadillas

Here's the process in pictures. See the recipe card for details.

Step 1 - Cook the Aromatics: Heat olive oil in a medium saucepan over medium heat. Add onion and shallots; sauté for 5 minutes. Add garlic; cook 1 minute until fragrant.

Step 2 - Season: Stir in taco seasoning and salt. Mix well.

adding crushed tomatoes to the pan; top view.

Step 3 - Add Tomatoes: Pour in crushed tomatoes. Simmer, stirring occasionally.

Step 4 - Cook Lentils: Add water and brown lentils. Bring to a boil, then simmer on low, covered, for 30-35 minutes.

top view of pan with vegan cheese in lentils.

Step 5 - Add Grated Cheese: Stir in cheese until melted and the lentil mixture thickens. I recommend chilling for a great thicker consistency.

top view of a cast iron skillet with quesadillas.

Step 6 - Assemble & Cook: In a dry, large skillet over medium, fill half a tortilla with the lentil mix, fold the tortilla, and cook for 3 minutes on each side until golden brown. Do the same with the remaining tortillas. Cut into wedges and serve with pico de gallo, yellow rice, guacamole, or a large dollop of vegan sour cream.

Recipe Tips

Chill: After cooking, give those lentils a timeout in the fridge to thicken up - it's a must for clingy filling that won't bail on your tortilla at the first flip! If they're too runny, it will become a quesadilla disaster, with the filling sliding out super easily.
Undercooked or Watery Lentils: If your lentils aren't tender when the cooking time is up, check if the water has evaporated/absorbed. If the pot’s dry, pour in another cup of water, give it a stir, and let them simmer away covered until they soften up. Check on them periodically.
If they’re tender but swimming in water, lift off the lid and let the water evaporate. It's a delicate game we play with lentils, particularly brown or green lentils. There are so many things that affect their cooking times like temperature, age, altitude, etc. I've had to cook them about 50-60 minutes sometimes to get the consistency I want.
Skillet: I use a dry cast iron skillet to toast the tortilla. If necessary, spray a little oil on the pan if you feel it needs it.
Don't have taco seasoning? You can replace the 2 tablespoons of seasoning blend with individual spices. To the skillet add 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon oregano, and a ½ teaspoon of salt, and ¼ teaspoon of black pepper.

two quesadillas on a plate with pico de gayo.

Serving Suggestions

Paring lentil quesadillas with the right sides and toppings is a must! Here are some tasty serving suggestions:

Dips and Salsas: Offer a variety of dips like guacamole, Vegan Jalapeno Sauce, salsa verde, pico de gallo, or a creamy vegan sour cream to add freshness and zing to the quesadillas.
Fresh Veggies: Serve with a side of crispy lettuce, sliced radishes, or fresh cucumber for a refreshing crunch.
Rice: A side of cilantro lime rice or yellow rice complements the flavors and makes the meal more filling.
Salad: A simple salad with a tangy dressing like a classic French salad dressing can balance the richness of the quesadillas.
Corn Chips: Pair with crunchy corn chips on the side to catch any rogue lentils, making a break for it from the quesadillas.
Pickled Vegetables: Quick-pickled onions, jalapeños, or carrots can add a bright, tangy contrast to the savory quesadillas.

Storage and Reheating

Storage: Pop any leftover quesadillas into an airtight container and keep them in the fridge for up to 3 days. Ensure they cool to room temperature before storing—though be prepared, they will get a tad soggy anyway but still taste great.

Reheating Tips: For reheating lentil quesadillas, warm them in an oven at 350°F for 10-15 minutes with foil coverage (remove foil for crispiness), microwave for 30-60 seconds for quick heating, or crisp them up in a skillet over medium heat for a few minutes on each side.

Freezer: For longer storage, wrap each quesadilla individually in plastic wrap or aluminum foil, then place them in a zip-lock freezer bag. They can be frozen for up to 2 months. This method helps preserve their texture and flavor.

overview shot of easy lentil quesadillas on a plate with yellow rice, pico de gallo, avocado, and vegan sour cream.

Additions and Variations

Additions:

Veggies: Mix spinach, kale, or bell peppers into the lentil filling.
Protein: Consider adding chopped vegan sausage or tempeh.

Variations:

Cheese: Use different types of vegan cheese, such as vegan pepperjack cheese.

Frequently Asked Questions

Are these lentil quesadillas gluten-free?

The mixture is gluten-free. For a complete gluten-free meal, use gluten-free tortillas.

Can I prepare the lentil filling ahead of time?

That's a great idea for meal prep. You can cook the lentil mixture in advance and store it in the refrigerator for up to 3 days. Reheat it before assembling your quesadillas.

More Delicious Mexican-Inspired Vegan Recipes

What did you think?

Got a minute? Dive into the comments and rate these Easy Lentil Quesadillas to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

Recipe

Easy Lentil Quesadilla

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5 from 1 review

Print Recipe

Shake up your lentil routine with these delicious easy lentil quesadillas. Packed with aromatics and vegan cheddar, these quesadillas offer a simple and flavorful meal for an easy lunch or satisfying dinner.

Total Time: 2 hours 50 minutes
Yield: 10 quesadillas 1x

Instructions

Saute: Heat olive oil in a medium saucepan over medium heat. Add onion and shallots and sauté for 5 minutes. Then add garlic and cook 1 minute until fragrant.
Season: Stir in taco seasoning and salt. Saute for about a minute until everything is coated well and the spices are toasted.
Add: Pour in crushed tomatoes. Simmer, stirring occasionally for about 7-8 minutes.
Cook: Add water and brown lentils. Bring to a boil, then simmer on low, covered, for 30-35 minutes.
Incorporate: Stir in cheese until melted and the lentil mixture thickens. Chill the mixture for about 2 hours for a thicker consistency. This makes it easier to spread on the tortillas.
Assemble: Place a tortilla in the pan in a dry, large skillet over medium heat. Fill half a tortilla with the lentil mix, fold the tortilla, and cook for 3 minutes on each side until golden brown.
Serve: Cut into wedges and serve with pico de gallo, yellow rice, guacamole, avocado, salsa, green onions, or a large dollop of vegan sour cream.

Notes

Total time includes the chilling time.

This makes 10 halves/servings with 8-inch tortillas.

Try the vegan cheddar from Moochoo if you're in search of cheese.

If using store-bought taco seasoning, you may need to adjust the salt if they have a lot of added salt.

After cooking, chill the lentils in the fridge to thicken them up. This keeps the filling from escaping the tortilla!

If lentils are undercooked, add water and simmer covered until soft. If they’re tender but watery, uncover and let the water evaporate. Cooking times vary due to factors like temperature and altitude, sometimes taking 50-60 minutes.

The number of servings varies based on the size of the quesadillas used.

Nutritional information for this recipe is only an estimate and does not include toppings.