Red Meat Allergy Friendly Avocado Crema Lentil Quesadillas with Fresh Pico
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Learn more →Ingredients
4 servings
For the lentil filling
- 1 cup green or black lentils, rinsed
- 2 cups water
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
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
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
- 2–3 tbsp water
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- 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.
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