Mexican Lentil Quesadillas Recipe

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I make these cheesy Mexican lentil quesadillas whenever I want a wholesome, easy weeknight dinner or quick lunch full of authentic flavor. I make them with whole wheat tortillas, pre-cooked lentils, shredded cheese, and toasted cumin seeds. In just 30 minutes, I have a crispy, cheesy meal with all the classic flavors and none of the guilt. 

I created these cheesy Mexican lentil quesadillas when I remembered I had a bag of my favorite steamed packaged lentils from Trader Joe’s. I had originally planned on making my veggie quesadillas with black beans, but these lentils filled me with inspiration. Everything came together so easily and naturally, you would have sworn I had made it a thousand times before. Next time your kids want something cheesy, make these quesadillas. 

Did you know that traditional Mexican street vendors do not include cheese in their quesadillas unless you specifically ask for it? This was quite an entertaining fact for my kids, especially since the name itself contains the word cheese in Spanish. A few weeks after learning this, I was making my vegan quesadillas without any cheese or cheese substitutes, when my youngest saw them and said, “Hmmm, quesadillas.” My eldest jumped in and corrected them, stating that since there is no cheese, these are just dillas. Ha! Next time you make quesadillas without cheese, try them with some mashed sweet potato instead. 

🥘 Ingredients

These cheesy Mexican lentil quesadillas use just five simple ingredients, making them one of the easiest quesadilla recipes out there. This is what I use:

Whole wheat tortillas: I use these for added fiber, a good crispy shell, and a slightly nutty flavor. You could also try this recipe with my homemade almond flour tortillas. 

Whole cumin seeds: I dry roast these for a deeper, smokier flavor.

Corn: For convenience, I use frozen corn, but fresh or canned kernels work just as well. 

Pre-cooked lentils:  I use pre-cooked lentils to save time. Steamed lentils are my favorite, but you could also use canned lentils or cook your own. 

Shredded cheese: For this recipe, I use a Mexican four-cheese blend, or a combination of Monterey Jack and cheddar.

Pico de gallo (optional): I like serving these quesadillas with fresh pico de gallo for a bright and acidic contrast. Try it with my pineapple pico de gallo. 

🔪 How To Make

Just like the ingredients, the process for making cheesy Mexican lentil quesadillas is straightforward. This is what I do:

Preheat oven: First, I preheat my oven to 350F. Meanwhile, I toast my cumin seeds in a large dry skillet for 2-3 minutes over medium heat until fragrant, shaking the pan constantly. After toasting, I transfer it to a small bowl and set it aside.

Toast corn: Next, I toast the corn in the same skillet until golden brown. Shaking as they cook to ensure all sides are cooked through. Then I transfer the corn into a small bowl and set it aside.

Arrange and fill: I arrange 4 tortillas on a baking sheet that has been sprayed with olive oil. On one half of the tortilla, I sprinkle 2-3 tablespoons of grated cheese, 1/4 teaspoon toasted cumin seeds, 1/4 cup lentils, and 1/4 cup corn. Then I fold the unfilled side over the tortilla to close. 

Repeat: I do the same with the remaining tortillas and filling. 

Bake: Next, I put the tortillas in the oven and broil for 5-10 minutes until the tops are lightly browned and crispy. Once removed from the oven, I serve it with fresh pico de gallo and other traditional Mexican toppings. 

📖 Variations

The ways to customize and upgrade these cheesy Mexican quesadillas are endless. These are 3 of the variations that have been picky eater approved: 

Roasted sweet potato: I add 1/2 cup of diced roasted sweet potatoes to the lentil and corn filling and mix before assembling. The natural sweetness and creamy texture take this meal from substantial to hearty.

Protein boost: For a bit more protein, I like adding a light spread of my vegan refried beans onto half of the tortilla. When I make this for my husband, I add a little bit more cheese, and he loves it. 

Veggie upgrade: If I want more color and variety, I add a layer of my fajita veggies into the tortillas. I mix about 1/2  cup of the veggies with the lentils and corn and use it as a filling. The peppers add a natural sweetness that my kids absolutely love. 

🍽 Serving Suggestions

When I serve these cheesy Mexican lentil quesadillas to anyone other than my family, I like keeping the filling the same and dressing them up with all the classic Mexican fixings. Even better, I lay out bowls of different items and let my guests get creative with their flavor pairings. The next time you make these, I recommend serving them with a bowl of my tomatillo salsa verde and my colorful Mexican coleslaw with cilantro lime dressing. And instead of the usual avocado guacamole, surprise your guests with a bowl of my equally creamy and delicious edamame guacamole. 

For Father’s Day 2 years ago, my husband had a choice of any cuisine for lunch, and unsurprisingly, he chose Mexican. Instead of making one big dish with condiments, I decided to keep the dishes small and light, making sure to include all of his favorites. I served these quesadillas with my vegan sour cream and a side of vegetarian stuffed poblano peppers. Obviously, I had all of the toppings, but the star of the lunch was definitely my baked vegan churros. To be fair, they outshine most things in my house. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. I place a sheet of parchment paper between the layers to prevent them from sticking.

Freezing: I let the quesadillas cool completely before placing them in a single layer on a baking sheet for 1 hour until firm. Then I wrap them individually and transfer them to a freezer-safe bag and keep them for up to 2 months.

Reheating: To reheat, I place quesadillas in a dry skillet over medium heat for 2-3 minutes on each side until warmed through. If frozen, I allow it to thaw to room temperature first before reheating. 

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