Ingredients – serving 8
For the sauce
- 1, 28 ounce can diced tomatoes
- 1 yellow onion chopped
- 2 teaspoons garlic
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 red bell pepper chopped
For the Quesadillas
- 1 cup uncooked lentils rinsed
- 1 cup uncooked quinoa rinsed
- 2 1/2 cups broth
- 16 carb balance tortillas
- 3-4 cups shredded Colby jack or pepperjack cheese
- 1 tsp olive oil
Instructions
- Blend all the sauce ingredients together in a blender or food processor until it is mostly smooth.
- Place the lentils, quinoa, sauce and broth in a slow cooker. Cover and cook on high for 4-6 hours or low 6-7 hours until soft.
- Assemble: Heat a skillet over medium high heat. Layer the following: oil or butter in a skillet, tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, tortilla. Fry each side for 3-5 minutes or until golden brown. Remove from heat and let cook, cut and serve.
