Roasted Red Pepper and Spinach Quesadilla with Refried Red Lentils & Lime Crema

Roasted Red Pepper and Spinach Quesadilla

with Refried Red Lentils & Lime Crema

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dinner

Our quesadilla is stuffed with tasty, healthy ingredients like spinach, roasted red peppers, and avocado. Creamy Kite Hill cream cheese is blended with roasted red peppers to create a queso-like spread that melts over the vegetables. Refried red lentils are packed with protein and spiced with smoky paprika. They should take about 20 minutes to soften, but cook times can vary so keep an eye on them!

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
830
FAT
40g
CARBOHYDRATES
95g
PROTEIN
27g

MAIN INGREDIENTS

  1. ⅔ cup red lentils
  2. 1 tsp cumin
  3. ½ tsp smoked paprika
  4. 4 oz roasted red pepper
  5. 2 tbsp Kite Hill cream cheese
  6. 2 oz baby spinach
  7. 1 avocado
  8. 1 lime
  9. ¼ cup vegan mayonnaise
  10. 2 flour tortillas
  11. 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Refried lentils
Add the red lentils and 2 cups water to a small saucepan and bring to a boil. Reduce heat to medium-low and add the cumin, smoked paprika, and a pinch of salt and pepper. Simmer, stirring occasionally, until lentils are tender and soft, about 15 to 20 minutes.
2
Filling prep
Finely chop the roasted red peppers. Add to a medium bowl with the vegan cream cheese and mix to combine. Roughly chop the spinach. Halve and remove the pit from the avocado. Spoon the insides into another medium bowl and add a pinch of salt and pepper. Mash avocado well with a fork and set aside.
3
Lime crema
Halve the lime and juice both halves into a small bowl. Add the vegan mayonnaise and season with salt and pepper. Mix well to combine.
4
Build the quesadilla
Lay the tortillas flat on a work surface. Spread the mashed avocado over the top half of each. Spread the bottom half with the red pepper cream cheese and top with the chopped spinach. Fold the avocado side over the spinach and press down on the tortilla firmly to hold it all together.
5
Crisp em’ up
Place a large nonstick skillet over medium heat with 1 tsp vegetable oil. Once the oil is hot, add the first quesadilla. Cook until the bottom side is golden brown, and then carefully flip to brown the other side, about 2 to 3 minutes per side. Repeat with additional 1 tsp oil for the second quesadilla.
6
Finish and plate
Cut each quesadilla into 3 pieces. Divide the refried red lentils between the plates and serve with the lime crema. Enjoy!