Vegan Lentil Sweet Potato Quesadillas
These vegan lentil sweet potato quesadillas are perfect spiced and loaded with a delicious smoky sunflower seed based cheese sauce. The perfect easy lunch meal.
I’m going to be honest. When someone puts me on the spot to give them different lunch ideas, quesadillas always slip my mind. And it’s crazy because they are definitely a top 10 favorite kind of food. I think I tend not to mention it as often because until now, I didn’t want to call a vegan quesadilla a quesadilla unless I reflected back on where the concept came from and how it was traditionally made.
Is this recipe authentic? No, but I want to pay homage to what a quesadilla is and why I chose the ingredients for these particular lentil sweet potato quesadillas especially as a vegan who happens to also be part Mexican.
About Quesadillas
Quesadillas actually have their origin from colonial Mexico. And since this origin it has spread all throughout Mexico and eventually gained popularity through the American Southwest and the rest of the world.
Original quesadillas typically can have a whole bunch of different filling options, but normally what we might think of with most quesadillas is cheese. After all, the “ques-” part of quesadilla is referring to cheese. And not just any cheese shreds you find in your local market either. Classically, the cheese in question is oaxaca cheese, which can then be combined with other ingredients in the filling too. You’ll often see things like meats, spices or other fillings. Normally, a corn tortilla is heated on a circular grill called a comal to help soften it enough to fold. Then filled with the inside ingredients, sealed and cooked until the cheese melts.
Some Things You Might Not Know
- One interesting fact about quesadillas is that quesadillas are served and prepared differently all throughout Mexico.
- In some parts your quesadilla can be a flat circle made from corn tortillas. Other places, you might get an oval shaped tortilla.
- In Mexico City you might actually have to specify that you want cheese in your quesadilla when placing your order. They won’t automatically add it in.
- Don’t forget to serve your quesadillas with some salsa or guacamole. It’s the traditional pairing for them and honestly, I can’t imagine them with out it.
Why I Like My Vegan Quesadillas
Opting for a vegan quesadilla is in no way me looking down on tradition. If anything it is finding ways to enjoy food that is part of my culture while maintaining the ethical values I strongly believe in.
Also, considering how much quesadillas have evolved since their origin, being able to participate in that evolution is pretty special to me. And when developing this recipe, I wanted to do my best to make it as user friendly as possible while enjoying the flavors as well.
Note, these lentil sweet potato quesadillas are not just vegan, but they are nut-free thanks to the vegan queso sauce I used in the filling. The sauce is completely made out of sunflower seeds and really tasty. If you use corn tortillas, you can also make this recipe gluten-free too.
Key Ingredients
- Tortillas: You can use large flour tortillas or feel free to use corn tortillas to keep it gluten-free.
- Lentils: Green or brown lentils work really well in this recipe.
- Sweet Potato: Acts as a little binder for the lentils so the filling stays inside of the tortillas. I also like the little natural sweetness that comes into play with the arrangement of spices in the lentils.
- Vegan Cheese Sauce: Made from a base of sunflower seeds. Totally optional to make, but good if you deal with nut allergies or don’t have access to vegan cheese. Sunflower seeds tend to also just be cheaper to purchase compared to other nuts.
How to Make Lentil Sweet Potato Quesadillas
Start by cooking your lentils according to the package. I like to swap the water out for vegetable broth for more flavor, but totally up to you. Once lentils are cooked through, you can drain off any excess liquid and then place the lentils in a medium sized mixing bowl or the same pot you cooked them in. To the lentils, add your spices and then give a good mix and set to the side.
You can prepare your sweet potato by pocking holes into it with a fork or knife and then microwaving or roasting until softened. Scoop out the center of your sweet potato and add it to the lentils, and with a fork lightly mash and mix to combine.
To make your cheese sauce, just add your cheese sauce ingredients to a high speed blender and blend until completely smooth.
Now, assemble your quesadilla. Add a generous dollop of your cheese sauce to your tortilla and spread it around. Spoon your lentil and sweet potato mixture on half the tortilla, add extra cheese sauce if desired and then fold the tortilla over. Place your quesadilla in a greased skillet or non-stick pan and lightly brown on both sides to help crisp it up. Cut into quarters and then serve with some salsa.
Tips for Making your Lentil Quesadillas
- Check to see if your tortillas are pliable. If using corn tortillas, I like to warm them up first on a greased skillet to help make them easier to fold over. Once heated you can add the filling. If you have a flour tortilla that is pliable, you can add the filling in and then cook your quesadilla.
- You can seal in the moisture of your lentil and sweet potato mixture if planning to store it by adding a teaspoon or two of extra virgin olive oil.
- Don’t overcook your lentils. I like to cook and watch them until soft and then I drain off any extra liquid. My lentils typically cook perfectly when I leave them uncovered, simmering for about 15 minutes.
Add Ins and Swaps
- Like I mentioned, feel free to swap out the queso sauce for some vegan cheese if that is easier and within your means. You can also add some salsa to the center in place of the cheese to help keep the filling moist.
- To save time, you can also use 1-2 cans of lentils. Just rinse and drain really well before mixing in the spices.
- Swap out your flour tortilla for a corn tortilla if gluten-free. If your corn tortillas are smaller, take two tortillas and spread each with some of the queso, then add the filling to one. Top the filling with the other tortilla and then cook on both sides in your pan.
- Pair your quesadillas with salsa. I love this with red salsa or tomatillo salsa too.
- Feel free to spice it up by adding diced jalapeno or adobo sauce to your lentil mix. I also like to dip in hot sauce too.
Storing Your Quesadillas
I recommend once cooked to eat immediately or else your quesadilla will dry out if left in the fridge for a few days. I personally like to store the filling ingredients separately in airtight containers and assemble day of for a fresh bite. These ingredients should last in the fridge for up to 5 days.
While quesadillas are traditionally heated up, because of the nature of these ingredients, you technically can assemble and also enjoy cold if desired, it just won’t be crispy.
More Lunch Ideas to Try
- Miso Mustard Tofu Wraps
- Tahini Ranch Chickpea Sandwiches
- Sun-Dried Tomato Chickpea Patties
- Spiced Lentil Bowl
Vegan Lentil Sweet Potato Quesadillas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
- Category: Lunch
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
These vegan lentil sweet potato quesadillas are perfect spiced and loaded with a delicious smoky sunflower seed based cheese sauce. The perfect easy lunch meal.
Ingredients
- 1 cup dry green or brown lentils
- 3 cups vegetable broth or water
- 2 small sweet potatoes
- 1 tsp cumin
- 1 tsp sazon
- 1/2 tsp dry oregano
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Pinch of kosher salt and pepper
- 3–4 flour tortillas or 6 smaller corn tortillas
Cheese Sauce
- 3/4 cup sunflower seeds, soaked in hot water for 30 minutes
- 3 tbsp nutritional yeast
- 1 tsp miso
- 1 tsp sazon
- 1 tsp smoked paprika
- Juice of half a lemon
- 1–2 tsp hot sauce
- 1/2 tsp salt or more to taste
- 3/4 cup vegetable broth
Instructions
- Rinse and drain your lentils and place in a large sauce pan with the vegetable broth and cook simmer without a lid over medium low heat for 15 minutes or until tender. If excess liquid remains, just drain it off with a colander.
- While lentils cook, poke some holes in your sweet potatoes and microwave using the potato button or roast in the oven in advance till soft before starting this recipe.
- Make your cheese sauce, add your cheese sauce ingredients to a high speed blender and blend until smooth.
- Take your cooked lentils and place in a mixing bowl and add in the listed spices. Give your lentils a good mix to make sure they are fully coated.
- Scoop out the flesh of the cooked potatoes and add them to the lentils, and with a fork, gently mix and mash together.
- Add a large dollop of your cheese sauce on to your tortilla and top with the lentil and potato mixture. Feel free to add more cheese sauce and then fold your tortilla over to seal it.
- Place your stuffed quesadilla in a greased pan and cook for about 3 minutes on both sides to brown your tortilla.
- Cut your quesadilla and serve with some extra salsa or guacamole for dipping.
Notes
Check to see if your tortillas are pliable. If using corn tortillas, I like to warm them up first on a greased skillet to help make them easier to fold over. Once heated you can add the filling. If you have a flour tortilla that is pliable, you can add the filling in and then cook your quesadilla.
You can seal in the moisture of your lentil and sweet potato mixture if planning to store it by adding a teaspoon or two of extra virgin olive oil.
Don’t overcook your lentils. I like to cook and watch them until soft and then I drain off any extra liquid. My lentils typically cook perfectly when I leave them uncovered, simmering for about 15 minutes.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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