Warm tortillas in the microwave for 30 to 45 seconds or in the oven wrapped in tinfoil so they do not dry out. Combine lentils, avocado, and seasoning in a flat-bottomed bowl. Mash with a ‘potato masher’ until ingredients are combined. NOTE: You can use cooked chicken, shrimp, or beef instead. Spread mixture evenly on one-half of each of the tortillas. Meanwhile, heat Low FODMAP Garlic-Infused Olive Oil in a large non-stick pan.

Top the filling with vegetables of choice being careful not to make your Low FODMAP quesadillas too thick. Fold in half and if using cheese place this side up. Cook 2 minutes per side until crunchy and golden. Serve your Low FODMAP quesadillas with a handful of salad, mixed greens, or cooked vegetables.

Beans and lentils, known as pulses, can be very difficult to digest for those with IBS and other digestive issues. This recipe uses a small portion of lentils than should be safe according to the Low FODMAP diet. If you find pulses cause symptoms, simply substitute ground chicken, tempeh, or beef instead.