Mindful Sodexo 
Griddled whole wheat wrap stuffed with smoky mushroom chorizo, beans and gooey cheese, served with tangy crema and grilled pineapple salsa
Nutrition Facts:
Calories: 420, Carbs: 62g, Protein: 20g, Fat: 11g, Sat. Fat: 4.5g, Sodium: 650mg, Fiber: 12g
Prep Time: 30 to 45 minutes plus up to 1 day for pickling onions Cook time: 30 to 45 minutes Yield: 4 servings; 1 quesadilla per serving Difficulty level: Intermediate
Smoky Lentil Chorizo Quesadilla
Ingredients
Prepare
Smoky Lentil Chorizo Quesadilla
- 4 (10-inch) whole wheat tortillas
- 1 cup Smashed Black Beans
- 1 1/3 cups cooked green lentils
- 10 ounce (about 2 cups) Chorizo-Style Ground Mushrooms
- 3/4 cup part-skim shredded mozzarella
- 3/4 cup Cilantro Crema
- 1/4 cup Pickled Red Onions
- 3/4 cup Grilled Pineapple Salsa
- 1. Lay out the tortillas. Portion evenly across the bottom half of each tortilla: - 1/4 cup smashed beans - 1/3 cup lentils - 1/2 cup mushroom chorizo - 3 tablespoons cheese
- 2. Fold the tortilla over the filling.
- 3. Heat a skillet over medium heat and lightly coat with vegetable oil spray. Place a quesadilla in the pan. Cook for 1 1/2 minutes or until golden brown.
- 4. Spray the top, flip, and cook for an additional 1 1/2 minutes, or until browned and the cheese melts, and the quesadilla reaches a minimal internal temperature of at least 165 degrees Fahrenheit.
- 5. Remove the quesadilla from the skillet and cook the remaining quesadillas.
- 6. Cut each quesadilla into 3 wedges. Enjoy immediately with 3 tablespoons of crema, 1 tablespoon of pickled onions, and 3 tablespoons of salsa!
Pickled Red Onions*
- 1 cup thinly sliced red onions
- 1/2 fresh habanero pepper, quartered
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 3 tablespoons lime juice
- 1 1/2 tablespoons white vinegar
- 1. Toss onions with peppers, salt, and oregano in a small bowl.
- 2. Add lime juice and vinegar. Cover and refrigerate for at least 24 hours.
- 3. Remove habanero pepper before serving.
Cilantro Crema Spread*
- 2/3 cup nonfat plain Greek yogurt (approximately 1- 5.3 oz container)
- 2/3 cup washed and roughly chopped cilantro
- 1 teaspoon lime juice
- Dash of Kosher salt
- 1. Blend yogurt and cilantro in a small blender or food processor until smooth.
- 2. Stir in lime juice and salt. Cover and refrigerate until ready to use.
Grilled Pineapple Salsa
- 1 (5-ounce) can pineapple rings, drained
- 1 1/2 teaspoons lime juice
- 2 tablespoons finely chopped red onion
- 3 tablespoons finely chopped red bell pepper
- 3 tablespoons chopped cilantro
- 1 1/2 teaspoons very finely chopped jalapeno pepper
- 1. Heat a grill to high. Coat the pineapple with vegetable oil spray and grill for 2 minutes per side until lightly charred. Remove from the heat and cool quickly.
- 2. Chop the pineapple into 1/4-inch pieces and transfer to a bowl.
- 3. Combine with remaining ingredients. Cover and refrigerate for up to 2 days.
Smashed Black Beans
- 2 teaspoons olive oil
- 2 teaspoons finely chopped garlic
- 2 tablespoons very finely chopped jalapeno pepper
- 1/4 teaspoon ground cumin
- 1 can low-sodium black beans, undrained
- 1. Heat the oil in a large saucepan over medium-high heat.
- 2. When the oil is shimmering, add the garlic, jalapeno, and cumin and cook for 30 seconds until fragrant.
- 3. Stir in beans with their liquid and reduce the heat to medium. Cook for 5 to 7 minutes, stirring occasionally to prevent sticking.
- 4. Mash coarsely with a fork or masher and cook for an additional 5 to 7 minutes until thick.
- 5. Enjoy immediately or cool and refrigerate for up to 3 days.
Chorizo-Style Ground Mushrooms
- 1 pound portobello mushrooms, gills removed
- 4 teaspoons smoked paprika
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons ground cumin
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon white vinegar
- 1 tablespoon finely chopped garlic
- 1. Pulse mushrooms in a food processor 8 to 10 times until chopped into 1/4-inch pieces.
- 2. Heat the oil in a large skillet over medium heat. Add the mushrooms, spices, salt, vinegar, and garlic. Stir to combine.
- 3. Cover and cook for 6 to 8 minutes until they release their moisture.
- 4. Uncover, increase the heat to medium-high, and cook for 4 to 6 minutes, or until browned.
- 5. Enjoy immediately or cool and refrigerate for up to 3 days.
Chef Tips:
- Make the most out of leftovers! Use the extra pickled onions to top off tacos, grain bowls, salads, or avocado toast for a bright, tangy flavor.
- Leftover crema: Use it as a dip for veggies or drizzle over grilled chicken, tofu, or roasted vegetables.
- Use gloves to handle peppers. Pepper juice can burn the eyes. Wash your hands thoroughly with soap and water after handling peppers.
- Make ahead: You can refrigerate uncooked quesadillas for up to 2 days—just grill when ready to serve
- Family-style tip: Turn this into a do-it-yourself quesadilla bar—set out bowls of fillings, salsa, crema, and toppings so everyone can build their own before grilling.
