Posted in Vegan Recipes

Quesadillas with Mexican Lentil Salad

Quesadillas with Mexican Lentil Salad Posted on January 3, 2013Leave a comment
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

My vegan friends, it’s a time for resolutions, and I was so torn about whether to eat healthy or not last night, that I ended up creating a half healthy/half naughty dinner. I haven’t had quesadillas in a while and had some luck last time using potatoes in the filling. I suppose it’s healthier than wodges of grated vegan cheese, so it ain’t all bad! This lovely lot should feed about 4 people.

Ingredients

  • 1/2 cup red lentils
  • fajita spice
  • 1 cup sliced red cabbage
  • a bunch of chopped spring onion
  • 1 crispy lettuce, chopped
  • the juice of 1 lime, & salt
  • 8 tortillas
  • 1 large potato, chopped & boiled
  • 1 cup soya milk
  • 5 tbsp nutritional yeast
  • 3 large cloves garlic
  • 1 tsp vegan margarine
  • 1/2 cup grated vegan cheese (melty)

To Make the Salad

Cook the red lentils in water along with the fajita spice. The lentils should be dolloped on top of the salad when cooked. Layer the lettuce, chopped red cabbage and spring onion. Drizzle the lime juice over the top and sprinkle a little salt to taste. Add the drained lentils when serving.

To Make the Quesadillas

Boil the potatoes until soft, then drain completely. In a small food processor, thoroughly blend the soya milk, garlic cloves, nutritional yeast and margarine. Mix this with the potatoes and mash until completely smooth. Mix in the grated cheese.

Place a tortilla in a dry, non stick frying pan. Spoon the potato mixture onto the tortilla, top with the 2nd tortilla and cook for a few minutes over a high heat. Flip the quesadilla over after a few minutes. You want the tortillas to be slightly crispy at the edges!

Serve with salsa and/or guacamole!


Follow me:

Facebook | Twitter | Instagram | Pinterest | Mailing list

Like my content?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RSS
Email
Facebook
Twitter
YOUTUBE
PINTEREST
Instagram