Gluten-Free Beans Quesadilla
Savor the rich and wholesome flavors of our Gluten-Free Beans Quesadilla, the perfect quick and satisfying meal for any time of day! This recipe pairs soft gluten-free tortillas with a hearty filling of spiced black beans, vibrant green bell peppers, and a hint of garlic, all brought together with gooey, melted cheddar cheese. A sprinkle of fresh cilantro and a zesty splash of salsa elevate these quesadillas to a new level of deliciousness. Ready in just 30 minutes, this dish is ideal for those seeking a gluten-free or vegetarian option that doesn’t compromise on flavor. Serve them golden and crisp, sliced into wedges, and pair with extra salsa or your favorite gluten-free toppings for a crowd-pleaser that’s easy, nutritious, and irresistibly tasty! Perfect for busy weeknights or a fun family dinner, this recipe will become a fast favorite.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 can Black beans, canned
- 1 cup Cheddar cheese, shredded
- 1 medium Green bell pepper, chopped
- 0.5 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Salsa
Instructions
Drain and rinse the canned black beans in a colander and set aside.
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add the chopped green bell pepper to the skillet and sauté for another 3-4 minutes until softened.
Stir in the drained black beans, cumin powder, chili powder, salt, and black pepper. Cook for 4-5 minutes until beans are heated through and spices are well combined.
Stir in the chopped cilantro and remove the skillet from heat.
In a large non-stick pan, heat the remaining tablespoon of olive oil over medium heat.
Place one gluten-free tortilla in the pan. Sprinkle 1/4 cup of shredded cheddar cheese evenly on one half of the tortilla.
Spread about 1/4 cup of the bean mixture over the cheese layer, then add a spoonful of salsa.
Fold the tortilla in half, pressing gently with a spatula to close.
Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
Remove from the pan and repeat with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve with additional salsa or your favorite gluten-free toppings.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5103 mg | 222% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 15.2 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1204 mg | 93% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2009 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
