Low Sodium Avocado Crema Lentil Quesadillas with Fresh Pico

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Avocado Crema Lentil Quesadillas with Fresh Pico

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the lentil filling

1 cup green or black lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
See all
2 cups water
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the fresh pico

3 roma tomatoes, seeded and finely diced
½ small white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice
1 clove garlic
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp water

For the quesadillas

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.
1 tbsp neutral oil or butter, for cooking

Instructions

1
Combine the lentils, 2 cups water, cumin, smoked paprika, chili powder, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, until the lentils are tender and most of the liquid is absorbed, 18–22 minutes. Remove from heat and set aside.
2
While the lentils cook, make the pico: combine the diced tomatoes, onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a bowl. Stir to combine and set aside at room temperature.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!