Smash Lentil Quesadilla

Sastojci

1 Cup DRIED Lentils, washed, rinsed and drained. (green, brown or black lentils work)

1 can plum tomatoes

2 1/2 Cups water

1 Onion, diced.

2 Shallots, diced.

4 cloves garlic, minced.

3-4 TBS Olive Oil (optional) Steam sauté if you prefer with a bit of broth or water

2 TBS Chili Powder

2 TBS Cumin

1 tsp Onion, granulated.

1 tsp Salt, kosher

1 tsp Black pepper

Handful tortilla chips, crushed.

1 ½ Cups Shredded Smoked Vegan Cheese, (Optional)

1 Pack small to medium sized tortilla wraps or soft taco shells

1 Head Lettuce, shredded.

Upute

https://www.youtube.com/watch?v=gmLQB_nL1aE

Rinse the dried lentils in a strainer and allow them to sit to drain

Dice onions and shallots. Mince garlic.

Add oil to preheated pot and add all seasonings to toast.

Once toasted, add onions, garlic, and shallots and sautee for a few minutes.

Add lentils, canned tomatos, and water. When adding tomatoes, crush in hands. Stir mixture and bring to a boil.

Once boiling, reduce heat to simmer and cover. Allow lentils to soften, about 30 minutes. Stir occassionally.

Once lentils are soft, turn off heat and cool for 20 minutes.

Add handful of crushed tortilla chips and cool completely for several hours or overnight in fridge.

When ready to make, add vegan cheese into mixture. Stir.

Add mixture to half of a tortilla and fold over. Smash to seal.

Add oil to a skillet and a little salt if desired. Cook quesadillas well on each side to desired brownness. Use a lid to ensure steaming and heating of the filling.

Cut into triangles and plate with shredded lettuce, pico de gallo, and vegan sour cream