Quick and Easy Lentil Quesadillas

Ingredients

• one 28 ounce can diced tomatoes
• half a yellow onion
• 2 cloves garlic
• 1 1/2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 tablespoon oil
• 1 cup uncooked brown or green lentils, rinsed
• 1 cup uncooked brown rice, rinsed
• 2 1/2 cups vegetable broth
• 16 flour tortillas
• 3-4 cups shredded Pepperjack cheese
• a few tablespoons butter (optional)

Instructions

• Blend all the sauce ingredients together in a blender or food processor until mostly smooth.
• Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook – when in doubt, let it cook longer!)
• Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they’ll hold together better). Cut and serve! May I suggest topping with Magic Green Sauce?