Gluten-Free Vegetarian Quesadilla
Discover the perfect blend of flavor and nutrition with this Gluten-Free Vegetarian Quesadilla! Packed with vibrant vegetables like diced bell peppers, red onions, cherry tomatoes, and baby spinach, this recipe offers a colorful medley of goodness layered between gluten-free tortillas. Seasoned with earthy cumin and a hint of salt, the sautéed veggies are paired with melted cheddar or your favorite gluten-free cheese blend for an irresistibly gooey filling. Crisp and golden on the outside, this easy-to-make quesadilla is ready in just 20 minutes, making it an ideal choice for a quick lunch or dinner. Serve it with creamy guacamole, sour cream, or sliced avocado for a satisfying, gluten-free meal that’s as delicious as it is wholesome. Perfect for vegetarians and anyone craving a light yet hearty dish!
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Recipe Information
Ingredients
- 2 pieces Gluten-free tortillas
- 1 cup Shredded cheddar cheese (or a gluten-free cheese blend)
- 0.5 cup Bell pepper, diced
- 0.25 cup Red onion, diced
- 1 cup Baby spinach, chopped
- 0.5 cup Cherry tomatoes, halved
- 1 tablespoon Olive oil
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Sour cream or gluten-free yogurt (optional, for serving)
- 0.5 cup Guacamole or sliced avocado (optional, for serving)
Instructions
Heat the olive oil in a medium skillet over medium heat.
Add the diced bell pepper and red onion to the skillet. Sauté for 3-4 minutes, or until slightly softened.
Stir in the chopped spinach, cherry tomatoes, cumin powder, and salt. Sauté for another 2-3 minutes until the vegetables are tender and the spinach is wilted. Remove the skillet from heat and set aside.
Place one gluten-free tortilla on a clean surface or plate and sprinkle half of the shredded cheese evenly over the surface.
Spread the cooked vegetable mixture evenly over the layer of cheese, then sprinkle the chopped cilantro on top.
Add the remaining shredded cheese over the vegetables, then place the second gluten-free tortilla on top to create a sandwich.
In a clean skillet over medium heat, carefully transfer the quesadilla. Cook for 2-3 minutes on one side, then gently flip and cook for another 2-3 minutes on the other side. The cheese should be melted, and the tortilla should be golden and crispy.
Remove the quesadilla from the skillet and let it cool for 1-2 minutes. Using a sharp knife or pizza cutter, slice it into quarters or eighths.
Serve warm with optional sour cream, guacamole, or sliced avocado on the side.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 11.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1069 mg | 82% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1593 mg | 34% | |
*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.
