Wednesday, August 3, 2011

Lentil Almond Cheese Quesadilla

Quesadillas are on almost everyone's favorite comfort foods list.  Sadly the standard quesadilla really doesn't have much nutrition.  Try this twist on the old quesadilla, not only is it much much better for you (higher in protein, vitamins, minerals, and fiber) but also a lot more flavorful and safe for us lactose-intolerant folks.

  • 1 whole wheat tortilla or corn tortilla (La Tortilla Factory 100 calorie whole wheat)
  • 1/4 c cooked lentils (Trader Joe's pre-cooked; available in the pre-made salad section)
  • 1/4 c finely chopped tomatoes
  • 1 chopped green onion
  • 1/4 c chopped spinach
  • 1/4 c sliced or grated pepper jack almond cheese
  • 2 tbsp fresh salsa
  • 2 tbsp chopped black olives
  1. Preheat toaster oven to 350 degrees.  You can also bake the quesadilla in a standard oven or microwave.
  2. Stuff whole wheat tortilla with lentils, tomatoes, green onions, spinach, almond cheese, salsa and black olives.
  3. Bake for approximately 10-15 minutes or until cheese is melted.
  4. Top with additional salsa if desired.  Enjoy.

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