Flavorful & Fiber-Packed: The Ultimate Refried Lentil Quesadillas Recipe
Who doesn’t love the warm, cheesy embrace of a perfectly cooked quesadilla? Now, imagine that classic comfort food infused with the incredible goodness of lentils! These Refried Lentil Quesadillas are not just a treat for your taste buds; they’re a powerhouse of flavor, fiber, and essential nutrients, making them a fantastic choice for a healthy and satisfying meal. Get ready to elevate your quesadilla game with this wholesome, plant-based twist that your whole family will adore. This recipe is designed to be both incredibly delicious and wonderfully good for you, proving that healthy eating can be both easy and exciting. (Jump straight to the full recipe below!)
Before we dive into the delicious details of this recipe, I have to share a little story about how these amazing quesadillas, and a somewhat terrifying personal challenge, came to be. It all started with a deep breath, a crossed pair of fingers, and a leap into the unknown: I made a video!
I believe many people can relate to the discomfort of seeing themselves in photos, and videos often take that feeling to a whole new level. Is that really my voice? Why do my cheeks look so round? And why am I gesturing so wildly? These are the thoughts that plagued me as I faced the camera. However, the motivation behind creating this video was so compelling that it was worth every ounce of squirming and cringing. Let me take you back to the beginning of this exciting journey.
For several years, I’ve had the pleasure of submitting my original recipes to the Canadian Lentils recipe contests. While I hadn’t clinched a win, I was absolutely thrilled when, last year, three of my creations were selected as finalists and featured in a special lentil eBook available on the Canadian Lentils website. My featured recipes included a vibrant Broccoli Lentil Salad, a hearty Lentil Polenta with Mushroom Ragu, and even delightful Chocolate Truffle Cake Pops – showcasing the incredible versatility of this superfood!
Then, last month, an unexpected package arrived in my mail. Inside, I found a bright red apron and an invitation that made my heart race: an opportunity to participate in their “Star of the Show” contest. The grand prize? Five lucky winners would be flown to beautiful Prince Edward Island to film a cooking video and receive exclusive tips and tricks from none other than… Chef Michael Smith! As I read the words, my heart seemed to pause for a few breathless seconds, then began a loud, excited thumping as the full weight of the opportunity sank in.
In my culinary world, Chef Michael Smith is nothing short of a rock star. I admit, I’m a screaming groupie (though strictly in my head, of course!). I own every single one of his cookbooks and eagerly watch his cooking shows. His recipes are consistently reliable, always delivering fresh, fantastic flavors. The thought of actually meeting him and learning from his expertise would be an absolute pinnacle in my cooking journey!
However, there was a significant hurdle: it meant I would have to make a video. Yikes! That prospect certainly struck terror into my introverted heart. Yet, despite the immediate wave of anxiety, I knew without hesitation that I had to do it. The incredible prize was undoubtedly worth confronting the feelings of vulnerability and potential embarrassment that come with putting myself out there.
So, if you could spare a few minutes to watch my video, and then perhaps click the little “thumbs up” like icon underneath, leave a comment, or even share it, I would be incredibly grateful. Every bit of support genuinely helps my chances of winning – and winning this contest would truly be the thrill of a lifetime for me!
(Please note, you’ll need to click on the small ‘YouTube’ icon at the bottom of the video player to visit YouTube directly if you wish to ‘like’ it or leave a comment.)
Here it is (I say, with a good-natured cringe!):
(You might notice me pausing occasionally before speaking in the video. That’s because my brain kept trying to say ‘Lefried Rentil Quesadillas,’ and I was desperately trying to pronounce it correctly without bursting into laughter!)
In our household, lentils are a beloved staple. I grew up eating them frequently; my mom expertly incorporated them into countless soups and stews. As an adult, I continue to cook with them extensively, so developing a delicious and original recipe that showcased these wonderful little pulses was a truly enjoyable project for me. (The video, as you now know, was a separate, slightly more daunting challenge!) This recipe for Refried Lentil Quesadillas, however, was pure joy from conception to first bite.
My kids absolutely adored quesadillas throughout their childhood, and honestly, they still do! Whenever I asked, “What do you want for lunch?” “Quesadillas!” was almost always the most popular answer. I often found myself churning out huge batches when they had friends over, watching them disappear as quickly as I could make them. Given their undeniable popularity, quesadillas were an obvious choice for a fun “lentil-fication” project. Swapping traditional refried beans for a savory, nutrient-dense refried lentil filling felt like a natural and exciting evolution of a family favorite, creating a dish that’s not only incredibly tasty but also remarkably healthy and easy to make.
* * * * *
Expert Tips from the Kitchen Frau for Perfect Refried Lentil Quesadillas
Kitchen Frau Notes: One of the significant advantages of this Refried Lentil Quesadillas recipe is its flexibility for meal preparation. Both the lentil crepe tortillas and the flavorful refried lentils can be prepared well in advance, up to five or six days ahead of time. This means when dinnertime rolls around, assembling these delicious quesadillas becomes an incredibly quick and stress-free process, perfect for busy weeknights or impromptu gatherings.
At first glance, the recipe might appear lengthy due to its detailed steps for making both the tortillas and the filling from scratch. However, please don’t let that deter you! These Refried Lentil Quesadillas are genuinely simple to prepare. Once you’ve made them through the first time, you’ll likely find yourself whipping them up frequently, confident in the process and delighting in the fantastic results.
For those who love versatile recipes, the tortilla batter itself can be adapted to create savory lentil crepes. These crepes are perfect for wrapping a wide variety of delicious savory fillings. To make them more pliable and crepe-like, simply increase the oil in the tortilla batter to 3 tablespoons. This small adjustment opens up a world of culinary possibilities beyond just quesadillas!
Don’t let any leftover refried lentils go to waste! They are wonderfully versatile. You can easily heat them up as a flavorful side dish (you might need to add a splash of water to achieve the desired consistency when reheating). They’re also excellent stirred into soups to add body and nutrients, or thinned out with a bit of salsa to create a delicious and healthy dip for tortilla chips. This recipe truly offers multiple ways to enjoy the wholesome goodness of lentils.
Refried Lentil Quesadillas
gluten free
Ingredients:
For the Lentil Crepe Tortillas:
- 1 cup (190 grams) split red lentils
- 1⅓ cups (320 ml) milk (dairy or non-dairy equivalent works well)
- ½ of a medium onion, chopped (about ½ cup)
- 1 tablespoon oil (vegetable or olive oil)
- 1 teaspoon paprika
- ½ teaspoon salt
- 2 large eggs
- ½ teaspoon coarsely ground black pepper
- 1½ tablespoons butter or oil, for frying the crepes
For the Refried Lentils:
- ½ cup (95 grams) big green lentils
- ½ cup (95 grams) split red lentils
- 2 cups (480 ml) water
- 1 medium onion, divided (half for boiling, half for sautéing)
- 3 cloves garlic, divided (1 for boiling, 2 for sautéing)
- 1 bay leaf
- 1 tablespoon bacon fat, lard, or olive oil (for richness and flavor)
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
To Assemble the Quesadillas:
- 8 prepared Lentil Tortillas
- A heaping cupful of prepared Refried Lentils
- 1 to 2 cups of your favorite chunky salsa
- 1 cup of grated extra old cheddar cheese (or your preferred melting cheese)
- Sour cream, for serving
- Chopped cilantro for garnish, optional but highly recommended
Instructions:
To make the Lentil Crepe Tortillas: Begin by combining the split red lentils, milk, chopped onion, oil, paprika, and salt in a blender container. Blend these ingredients until the lentils are finely ground and the mixture is smooth, creating a consistent batter. Next, add the eggs and coarsely ground black pepper, then whiz for just 2 or 3 seconds more, enough to blend them in while still allowing the beautiful flecks of pepper to be visible. Once blended, let the batter rest for at least 30 minutes. This crucial resting period allows the ground lentils to fully absorb the liquid and for the batter to thicken slightly, which is essential for achieving the perfect crepe-like consistency.
To cook the tortillas, heat a crepe pan or a flat-bottomed skillet with an 8-inch (20cm) base over medium heat. Add ½ teaspoon of butter or oil and allow it to heat up until shimmering. Pour approximately ⅓ cup (80ml) of the lentil tortilla batter into the hot pan. Quickly lift and swirl the pan to ensure the batter spreads evenly to the edges, creating a thin, round tortilla. If needed, use a silicone spatula to gently coax the batter to fill any empty spots. Cook the tortilla for about 1½ to 2½ minutes, or until the underside is beautifully golden brown and lightly crisp. Carefully flip the tortilla and cook the other side for an additional 30 to 45 seconds, or until golden brown spots appear. The first tortilla is often a practice run, so don’t worry if it’s not perfect – you’ll get the hang of it!
Once cooked, the tortillas can be used immediately for assembly. Alternatively, stack them on a plate, allow them to cool completely, then wrap them tightly in plastic wrap. They will keep fresh for up to 5 days in the refrigerator, making them an excellent make-ahead component for your quesadillas. This recipe typically yields nine 8-inch crepes, accounting for that initial “dud”!
To make the Refried Lentils: Place both the big green lentils and the split red lentils into a medium saucepan, along with 2 cups of water. Cut one medium onion in half and push one half, cut-side-down, into the saucepan (reserve the other half of the onion for later use). Add one of the garlic cloves and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the lentils simmer gently for 40 to 45 minutes, stirring once halfway through. The red lentils should completely break down, and the green lentils should be very soft when squeezed between your fingers. Most of the water should have been absorbed by the lentils. Once cooked, remove and discard the onion half, garlic clove, and bay leaf.
In a separate skillet, melt the bacon fat, lard, or olive oil over medium heat. Finely chop the remaining onion half and mince the remaining 2 cloves of garlic. Add these to the skillet and cook for 2 to 3 minutes until they become translucent and fragrant. Stir in the ground cumin, salt, and pepper, and cook for another minute to allow the spices to bloom. Now, add the cooked lentils to the skillet, and cook and stir until they are thoroughly heated through. The refried lentils should have the consistency of a loose porridge. If the mixture appears too thick, add a few tablespoons of water until it reaches your desired consistency. If it’s too runny, simply cook it for a few minutes longer, stirring constantly, to allow some of the excess moisture to evaporate.
Once prepared, set the refried lentils aside and allow them to cool to lukewarm. They will thicken and stiffen slightly as they cool, which makes them much easier to spread when assembling the quesadillas. If not using immediately, store them in a sealed container in the refrigerator for up to 5 days.
This recipe yields approximately 2½ cups of delicious refried lentils.
To assemble the Refried Lentil Quesadillas: Heat a dry, heavy-bottomed skillet over medium-low heat. Place one of your prepared lentil tortillas into the skillet, with the lighter-colored side facing down. Spread a generous ¼ cup of the refried lentils over the tortilla, making sure to leave about a ½-inch border around the edge without lentils. (Don’t worry, the filling will naturally spread towards the edges as it cooks.) Top the lentils with approximately 3 tablespoons of your favorite chunky salsa, spreading it evenly over the lentil layer with the back of a spoon. Finally, sprinkle about ¼ cup of shredded cheddar cheese over the salsa. Place a second lentil tortilla on top, with its lighter-colored side facing up.
Cook the quesadilla for a few minutes until the bottom tortilla is crisp and beautifully browned. You can gently lift an edge to peek and check its progress. Once browned, carefully slide a wide pancake flipper underneath the quesadilla. Place your other hand on top to keep the quesadilla stable, then quickly and carefully flip the entire quesadilla over so the other side can cook. This swift motion helps ensure the filling remains intact. Continue cooking the second side until it, too, is golden brown and nicely crisped, and the cheese is melted and gooey.
Once cooked, slide the quesadilla onto a large cutting board. Allow it to rest for about 30 seconds to 1 minute; this brief rest helps the filling set slightly, making for cleaner cuts. Then, using a large, sharp knife, cut the quesadilla into quarters, pressing down firmly rather than sawing through it. This method ensures all the delicious filling stays inside.
Repeat the process with the remaining tortillas and filling. To speed things up, you can use two skillets simultaneously to cook two quesadillas at once. These quesadillas are truly best when served immediately, fresh from the pan. However, if you’re cooking in batches, you can keep the first quesadillas warm in a low-heat oven while you finish preparing the rest.
For an extra touch of freshness and flavor, sprinkle the finished quesadillas with chopped fresh cilantro, if desired. Serve them alongside dollops of cool sour cream and additional salsa for dipping. Enjoy this hearty, healthy, and incredibly satisfying meal!
Serves 4.
Guten Appetit!
Want to receive new Kitchen Frau recipes directly to your email inbox? Sign up here and you’ll also get a handy and useful kitchen tip along with each recipe. (We promise, absolutely no spam ever.)
If you enjoy my recipes and culinary adventures, I’d be absolutely delighted if you followed me on Instagram, Pinterest, Twitter, and Facebook. Your support truly makes my day!
You might also like these other delicious lentil creations:
Lentil Rice Bowl with ‘Knock Your Socks Off’ Tahini-Miso Dressing
Lentil Taco Tartlets Appetizers
Creamy, Cheesy Lentil Mashed Potatoes
Sweet ‘n Sour Lentil ‘Eintopf’ (German One-Pot Stew)