BLACK BEAN AND LENTIL QUESADILLAS RECIPE
These hearty, protein-packed quesadillas are perfect for batch cooking and meal prep! Made with black beans, lentils, sweet corn, and melty plant-based colby jack cheese, they’re bursting with flavor thanks to fresh cilantro, red onion, garlic, and taco seasoning. This recipe yields 32 servings (½ cup each), making it ideal for feeding 3–4 people over several days—or freeze for up to 3 months for a quick grab-and-go meal. Serve warm using a tortilla press, toaster oven, or air fryer (no frying needed!). Bonus: this filling doubles as a delicious burrito stuffing!
Ingredients
- 2 8 oz packages Violife or other brand colby jack cheese shreds
- 4 Tbsp fresh cilantro chopped
- 4 cloves garlic finely chopped
- 2 medium red onion finely diced
- 4 c frozen corn
- 1 15 oz can lentils drained and rinsed
- 3 15 oz cans black beans drained and rinsed
- 2 Tbsp Nightshade Free Taco Seasoning Mix
Instructions
- Combined everything in a large bowl and mix well, ensuring everything is evenly coated with the taco seasoning mix. Place ½ c filling inside one tortilla shell and heat.
- You can heat these however you prefer. I do not fry them, but use my tortilla press or toaster oven/air fryer. When cooking in a toaster oven/air fryer keep an eye on the tortilla so as not to scorch, because they will heat fast!
Video
Nutrition
Serving: 0.5CupCalories: 116kcalCarbohydrates: 10.4gProtein: -13.9gFat: 3.9gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 180.2mgPotassium: 163.4mgFiber: 3.8gSugar: 1.5gVitamin A: 1.6IUVitamin C: 4.8mgCalcium: 2.5mgIron: 5.9mg
Tried this recipe?Let us know how it was!