Blog Free Recipe
Southwest Style Quesadilla
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Serving Size
2 Quasadillas
Total Servings
4
Calories
526
Macros
34.4g Protein
16.2g Fat
95.7g Carbs
Badges
Ingredients
Kitchen Tools
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1 Cup Canned Sweet Corn-
¼ Cup Cilantro-
8 12 oz Carb Balance Tortillas-
1 15oz can Black Beans-
¼ Cup Greek Yogurt-
1 Cup Red Lentils-
2 Cups Vegetable Broth-
¼ Tsp Honey-
1 Medium Sweet Potato-
1 Tbsp Olive Oil-
1 Tsp Chili Powder-
¾ Tsp Cumin-
¾ Tsp Salt-
¼ Tsp Ground Black Pepper-
¼ Tsp Garlic Powder-
1 Tbsp Lime JuiceI need an Ingredient
Directions
1.
Start by making quasadilla contents. Cook lentils in vegetable broth, according to package directions.2.
Meanwhile, peal and cube sweet potato into 1/4 inch size cubes.3.
In medium pan, heat oil and combine corn, potatoes, and blackbeans on medium high heat, allowing to blacken slightly.4.
Turn heat down to low and evenly mix to coat with mixture with chili powder, cumin, salt, pepper and garlic powder, cooking for ~5 min.5.
Once lentils are cooked, add them to mixture and allow to sit on low heat ~5 min.6.
Next make dressing. In small bowl, combine yogurt, cilantro, lime juice and honey.7.
Optional: for a bit more flavor add additional pinch of salt, garlic and chili powder.9.
Use food processor to combine.10.
Remove mixture from pan, and spray with preferred cooking oil.11.
Start assembling quasadilla. Add one tortilla to pan, and lightly sprinkle left half of tortilla with cheese.12.
Top cheese with an even layer of the lentil mixture, and then sprinkle with another layer of cheese.13.
Using spatula fold blank right half of tortilla to cover mixture, creating a half moon shape.14.
Cook for ~7min and then flip, cooking second side about 5min.15.
Repeat steps 11-14 to make second quasadilla.16.
Enjoy by topping with cilantro dressing, and cut into halfs or fourths.