This quesadilla casserole is the perfect healthy and satisfying dinner after a busy day. Total time, including prep work and baking time, was 50 minutes so I’d suggest making it on the weekend and then reheating for dinner on a busy week night (cook once eat twice). It’s loaded with veggies, lentils, olive oil and spices. This version is made with cheese but it can easily become a vegan main dish by omitting the cheese.
The “meat” in the casserole is made from a combination of lentils, riced cauliflower, corn and black beans sautéed in olive oil. No one will ever notice that there’s no meat in this spicy, fiber filled version of the beloved quesadilla. A huge time saver is to cook the lentils ahead of time and freeze in batches to use later in recipes like this one. Canned lentils are okay too but be sure to get the organic ones in BPA free cans.
GLUTEN-FREE VEGETARIAN QUESADILLA CASSEROLE
Prep Time: 30 min
Bake Time: 350 for 15-20 min
Makes 8-12 servings
INGREDIENTS
- 1 head of cauliflower
- 4 cups cooked lentils (or 2 cans of cooked lentils)
- 4 garlic cloves, minced (or 2 teaspoons of minced garlic in a jar)
- 4 tablespoons olive oil
- 1 can (15 oz.) black beans, drained
- 1 small can diced green chilis, with the juice
- 1 can (15 oz.) corn, drained
- 24 oz. tomato sauce
- 4 large gluten-free tortillas
- 2 cups of shredded Monterey Jack (omit for vegan)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Optional: chopped fresh cilantro, avocado, sour cream
DIRECTIONS
- Heat oil in a large pot; add garlic and cook until garlic begins to sizzle.
- Remove stems and leaves from cauliflower and rinse thoroughly. Break apart into manageable pieces. Using a large cheese grater, grate the cauliflower into a bowl (it will resemble rice…be careful not to grate your fingers!).
- Add the grated cauliflower “rice” to the oil and garlic and cook until heated through.
- Add the lentils, tomato sauce and all spices; mix together.
- Add the beans , chilis and corn; mix thoroughly.
- Cook on medium heat until the mixture begins to bubble.
- Spread 1 -2 tablespoons of olive oil in the bottom of a 9 x 13 baking dish.
- Spread about half of the cauliflower/lentil mixture in the bottom of the dish.
- Layer 2 of the quesadillas on top of the mixture; spread half of the remaining mixture on top then half of the shredded cheese (omit for vegan).
- Layer the remaining 2 quesadillas, remaining meat and remaining cheese (omit for vegan).
- Bake at 350 for about 15 – 20 min until cheese begins to melt and the mixture is bubbling on the sides.
- Let cool for about 10 minutes then garnish with chopped fresh cilantro.
- Cut as desired and serve with avocado and sour cream (omit for vegan).
