Breakfast Lentil Quesadilla
Finding inspiration for breakfast can be challenging, especially when we tend to rely on the same few options. If you're anything like me, mornings can feel rushed, often due to hitting the snooze button a few too many times. The Breakfast Lentil Quesadilla is your freezer-friendly solution for those hectic mornings. This savoury breakfast option provides a welcome departure from the usual sweeter fare we often gravitate towards for our first meal.
Each serving of this quesadilla packs a powerful punch of more than 20 grams of protein, providing a hearty start to your day. Plus, it sneaks in some veggies to boost your morning fiber intake. In other words, when you're told to "eat a balanced breakfast," rest assured, this dish ticks all the boxes.
Recipe
Prep Time: 30 minutes
Servings: 4 servings
Ingredients:
1 cup cooked lentils (either canned or cooked from dried)
1/2 cup chopped sweet peppers (red, yellow, or orange), thinly sliced
1/2 cup canned corn, drained
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
4 large flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Salsa & Greek yogurt for serving (optional)
Olive oil for cooking
Directions:
Preparing the Quesadilla:
Preheat the oven to 420°F and spray a baking sheet with olive oil until covered. Set aside.
Heat a tablespoon of olive oil in a skillet over medium heat.
Add diced onions and minced garlic. Sauté until onions are translucent, about 2-3 minutes.
Add cooked lentils, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine.
Stir in sweet peppers and canned corn. Cook for an additional 2-3 minutes until the vegetables are slightly softened and the flavors are well combined. Remove from heat and set aside.
Lay out the tortillas on a clean surface, and add a sprinkle of cheese to one half of each tortilla.
Divide the lentil mixture evenly among the tortillas on top of the cheese.
Sprinkle the remaining cheese over the lentil mixture on each tortilla.
Fold the tortillas in half over the filling, creating a half-moon shape.
Cooking the Quesadillas:
Place the baking sheet in the oven for 5 minutes, until the oil is sizzling.
Carefully remove from the oven with an oven mitt, and place each quesadilla onto the pan. There should be a sizzling noise.
Return to the oven and cook for 5-7 minutes. Remove from the oven, flip over, and cook for another 5-7 minutes until golden brown and crispy, and the cheese has melted.
Serving the Quesadillas:
Once cooked, remove the quesadillas from the skillet and let them cool for a minute or two before slicing them into wedges.
Serve hot with your favorite toppings such as salsa, sour cream, or Greek yogurt (for added protein).
If freezing, allow wedges to cool and then place in a freezer-safe bag or container, separating each layer with parchment paper to prevent sticking.
– Magical Properties –
Protein’s usual claim to fame is providing our bodies with the essential building blocks needed for tissue repair, muscle growth, and overall health maintenance. But here's the kicker: it's not just about muscles. Protein also helps keep our hunger in check, leaving us feeling full and satisfied well into the day.
Imagine this: you start your morning with a protein-packed breakfast. Suddenly, those mid-morning cravings for sugary snacks vanish, and the temptation to overeat at lunch? Non-existent. Plus, with a steady stream of energy from your protein-rich meal, you're ready to tackle whatever the day throws your way.
Now, I get it. Not everyone is a breakfast person. The thought of a big meal first thing in the morning might seem a bit overwhelming. Fortunately, there are plenty of simple, yet effective ways to sneak in that much-needed protein. How about a glass of dairy or soy milk? Simple, delicious, and packed with protein. Or maybe a few slices of cheese? It's the quiet achiever of breakfast options, providing a protein punch without all the fuss.
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