Gluten Free Vegetarian Quesadillas
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!
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!
Nutrition
Calories: 547kcalCarbohydrates: 59gProtein: 22gFat: 28gSaturated Fat: 11gTrans Fat: 1gCholesterol: 50mgSodium: 989mgPotassium: 995mgFiber: 17gSugar: 12gVitamin A: 6694IUVitamin C: 58mgCalcium: 510mgIron: 3mg
Tried this recipe?Let us know how it was!