Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!
1/2cupCanned Lentils (drained and rinsed)
1/4cupBell Pepper, Diced
1/4cupReduced Fat Mexican Shredded Cheese
2Whole Wheat Tortillas
Heat a skillet to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)