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For 6 Serving(s)
Ingredients
- 15 ml Canola oil
- 1 red bell pepper, seeded and cut into strips
- 500 ml cooked lentils
- 2 ml salt
- 2 ml ground black pepper
- 250 ml crumbled feta cheese
- 6 whole wheat flour tortillas
Directions
- Set a heavy skillet over medium-high heat and add oil; add red pepper and cook until soft and starting to brown on edges. Add lentils, season with salt and pepper, and cook for a minute, until any excess moisture evaporates. Set mixture aside in a bowl.
- To make quesadillas, place a tortilla in a skillet set over medium-high heat. (You could add oil to skillet first for a crisper quesadilla.) Spread some lentil mixture over half the tortilla and sprinkle with feta. Fold tortilla over to enclose filling and cook for 2-3 minutes, until golden on bottom. Flip and cook for 2-3 minutes on other side, until golden and cheese has melted.
- Cut into wedges and serve warm, with salsa.
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