This easy and delicious plant-based quesadilla is made with sautéed mushrooms, bell peppers, brown lentils, and your favorite plant-based queso, all sandwiched between two tortillas and cooked until golden brown.
First, sauté 1/2 large bell pepper and 1 cup chopped mushrooms of choice with a dash of balsamic vinegar and garlic powder until browned. Meanwhile, cook brown lentils according to package directions (if not pre-cooked). Place a tortilla in a pan on medium heat. Add the sautéed mushrooms, bell pepper, cooked lentils, and a queso of choice. Place another tortilla on top. Cook for 5-10 minutes on one side, then flip and cook for another 5-10 minutes until golden brown and heated through. Slice and enjoy! Optionally, top with mashed avocado, cilantro, and salsa.
