Gearing up for Cinco de Mayo: Lentil-based Quesadillas

Lately, I’ve been experimenting with using lentils, beluga or French lentils in particular, to make ground meat replacements as in Bolognese or taco fillings. Beluga lentils have a wonderful texture when cooked, and keep their tiny shape. And they have this beautiful green-blackish color! I made a very flavorful taco filling, and used it to make a quesadilla for lunch today. I filled a whole  wheat tortilla with some daiya cheese, the lentil filling, hot sauce and salsa, and grilled on high heat from both sides for 3min each. Delicious!
Beluga lentil taco filling:

• 2 ts olive oil
• 1 small white onion, minced
• 2 cloves garlic, microplaned
• 1 cup cooked beluga lentils (from about 1/2 cup dried)
• 3 TB tomato paste
• 1 fresh hot chili pepper, minced
• 1/2 ts bouillon
• 2 ts ground ancho chile powder
• 1 ts cumin
• 1 ts ground coriander

Heat a skillet over medium-high heat, and sautee the onion and garlic in the oil, until lightly browned. Add lentils, tomato paste and a 1/2 cup of water. Heat through and taste for salt and seasoning (I typically use bouillon instead of salt). Time to serve! Happy cinco de mayo!