Quesadillas with Mexican Lentil Salad

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.


  • 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!

For veganism, dog pictures and life ramblings, giz a follow…

Woodcut of leaping deer.


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