Gluten Free Vegetarian Quesadillas

by | Recipes

I don’t remember a time that I have not loved quesadillas… Now, thanks to my gluten free, high protein vegetarian challenge that I am putting myself through, my love for quesadillas has been rekindled!

Typically a quesadillas is a flour tortilla filled with cheese that has been fried/cooked on a griddle and served with a dipping sauce. Usually they are served as an appetizer or as tapas. Sure you can get full on them if you eat enough, but they aren’t typically that healthy… it’s fried, and you are mostly getting your nutrition from the cheese. Sure, you can change them up, add meat, etc. to make them more filling and/or nutritious, but I wanted one that was vegetarian, filling and nutritious enough to be a complete meal, and I needed it to be gluten free. Yes, you can find gluten free tortillas; however, gluten free tortillas are flimsier than conventional tortillas, and to fill them enough to satisfy all of my desires, it would be virtually impossible to flip them on the griddle or frying pan without losing all of the filling. So, I thought about baking them, but gluten free tortillas get soggy when baked. Then I had the idea of using gluten free wraps in place of the tortillas; I could fill them with all the goodies I had in mind, and I could bake them. So yes, I ended up with a gluten free vegetarian quesadillas that was filling, nutritious enough to be a complete meal, and oh so delicious!

Gluten Free Vegetarian Quesadillas

Ingredients:

1 tbsp Olive Oil

1 lg Sweet Onion (diced)

Dash of Salt

1 Bell Pepper (washed, deseeded, and diced)

2 – 4 lg Portobello Mushrooms or 8 oz Baby Bello mushrooms (wiped clean, sliced or diced)

1 tsp minced Garlic

8 oz Fresh Spinach

1 – 15 oz can Black Beans (drained and rinsed)

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

1/2 tsp Coriander

1/2 tsp Cumin

1/2 tsp Oregano

8 oz Monterey Jack Cheese (grated)

4 – 6 Gluten Free Wraps (I say this because I find the GF ones to be in many different sizes, and you could either divide the filling into 2 or 3 quesadillas.)

Sour Cream (for topping, optional)

Your Favorite Gluten Free Salsa

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Place olive oil and sweet onion into a large skillet with a dash of salt on medium low heat.
  3. Dice pepper and add to onions.
  4. Wipe clean and slice and/or dice mushrooms, and add to skillet, stirring to blend. Continue to sauté for 5 – 6 minutes
  5. Add garlic and spinach, stirring and tossing until spinach is wilted.
  6. Add drained and rinsed black beans, salt, pepper, Vedam’s Seasoning Blend, coriander, cumin, and oregano and stir to blend.
  7. Place a gluten free wrap onto a parchment paper covered cookie sheet and place some Monterey Jack cheese onto wrap (reserving more cheese to top later).
  8. Place cookie sheet into hot oven for 5 minutes to melt cheese. Remove from oven and divide filling between wraps. Top with remaining cheese and another wrap. Using your hand, press wrap onto filling and place into hot oven for another 5 – 6 minutes.
  9. Remove from oven and slice quesadilla like you would a pizza. If desired, top with a dollop of sour cream and salsa, serve and ENJOY!

Gluten Free Vegetarian Quesadillas

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 large Sweet Onion diced
  • dash Salt
  • 1 Bell Pepper washed, deseeded, and diced
  • 2 - 4 lg Portobello Mushrooms or 8 oz Baby Bello mushrooms wiped clean, sliced or diced
  • 1 tsp minced Garlic
  • 8 oz Fresh Spinach
  • 1 15 oz can Black Beans drained and rinsed
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Vedam’s Seasoning Blend
  • 1/2 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Oregano
  • 8 oz Monterey Jack Cheese grated
  • 4 - 6 Gluten Free Wraps I say this because I find the GF ones to be in many different sizes, and you could either divide the filling into 2 or 3 quesadillas.
  • Sour Cream for topping, optional
  • Your Favorite Gluten Free Salsa

Instructions
 

  • Preheat oven to 350 degrees.
  • Place olive oil and sweet onion into a large skillet with a dash of salt on medium low heat.
  • Dice pepper and add to onions.
  • Wipe clean and slice and/or dice mushrooms, and add to skillet, stirring to blend. Continue to sauté for 5 - 6 minutes
  • Add garlic and spinach, stirring and tossing until spinach is wilted.
  • Add drained and rinsed black beans, salt, pepper, Vedam’s Seasoning Blend, coriander, cumin, and oregano and stir to blend.
  • Place a gluten free wrap onto a parchment paper covered cookie sheet and place some Monterey Jack cheese onto wrap (reserving more cheese to top later).
  • Place cookie sheet into hot oven for 5 minutes to melt cheese. Remove from oven and divide filling between wraps. Top with remaining cheese and another wrap. Using your hand, press wrap onto filling and place into hot oven for another 5 - 6 minutes.
  • Remove from oven and slice quesadilla like you would a pizza. If desired, top with a dollop of sour cream and salsa, serve and ENJOY!

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