Lentil & Spinach Quesadillas with Jalapeño Avocado Cream
This is a very tasty twist on traditional quesadillas or bean burritos. Lentils lend themselves to many various cultures.
Yield: 8 quesadillas
Ingredients:
- 1 cup lentils (brown or green Le Puy)
- 1 vegetable bouillon cube
- 2 bay leaves, crushed but whole
- 8 corn tortillas (flour tortillas are also fine)
- 1 tsp. cumin
- 1/2 tsp. spicy seasoning of choice, Cajun)
- 1 Tbs. tomato puree
- 4 cups fresh spinach, washed and spun dry
- 1/2 cup soy cheese, grated
- 2 cloves garlic, minced
- 1 Tbs. oil
- 1 avocado
- 1 Tbs. olive oil
- 1 clove garlic, minced
- lemon juice
- Tabasco
- 1-2 Tbs. liquid – soy milk or cream or soy yogurt
Directions:
- Cook the lentils in 2 cups of water with the vegetable bouillon cube and the crushed bay leaves, until the lentils are soft. Check fro time to time to see if more water is needed.
- When the lentils are soft, remove the bay leaves and puree with the cumin, spicy seasoning and tomato puree.
- Season to taste with salt and pepper.
- Heat 1 tablespoon of oil in a large frying pan, put the minced garlic in and allow to lightly saute.
- Add the 4 cups of washed and dried spinach and saute until the spinach has wilted.
- Drain the spinach in a colander or sieve.
- Peel the avocado into a small bowl.
- Add the minced garlic, splash of lemon juice, tablespoon of olive oil Tabasco salt and pepper and puree all together.
- Thin with soy cream, soy yogurt or soy milk, or even a bit of water.
- Season to taste with salt and pepper.
- Place a tablespoon or 2 of the lentil mixture on a tortilla, add some spinach, and some of the grated soy cheese and roll the tortilla.
- Continue using all of the mixture and the tortillas.
- Heat in the oven until warm.
- Serve the tortillas with the avocado cream on top.