Veggie Black Bean Quesadillas

A easy Gluten-Free and Vegetarian meal that's always a crowd pleaser. Bonus: The Mexican Veggie Black Bean mix comes together quickly, but can be made ahead and reheats well!

veggie black bean quesadillas gluten free #glutenfreerecipes www.healthygffamily.com
Veggie Black Bean Quesadillas

Nourishing, Satisfying and Delish!

Who else loves a quesadilla?

They are one of the quickest and easiest meals and the stuffing possibilities are endless!

In fact we’ve been on a real quesadilla kick these days and can’t stop eating them!

For lunches I’ve been loving the Red Pepper Hummus + Salsa Quesadilla.

And for snacks my son has been loving the Spanakopita Quesadilla (also a favorite of mine!).

So for dinner, we’re continuing the trend and going with a long time favorite, these Veggie Bean Quesadillas.

These are stuffed with our favorite Mexican Veggie Bean Mix which we’ve been making for years and which  works equally well on a quesadilla, sweet potato, burrito or taco!

The versatility of the mix makes if perfect for feeding a family with different tastes or preferences, or for just switching it up!

It’s simply 5 real, whole food ingredients + spices + your favorite gluten-free tortillas (we have been loving Siete Foods Almond Flour Tortillas).

The 5 main ingredients are:

carrots

bell peppers

mushrooms

squash

black beans

The Mexican Spice Blend is simply a mix of cumin, chili powder, salt and pepper.  It’s not too spicy because that’s how my family prefers it but feel free to amp it up to taste!

And the Mexican Veggie Black Bean mix comes together quickly.

All you do is saute the carrots and peppers because they take a bit longer to cook than the other ingredients, then add in the mushrooms and squash.

veggie black bean quesadillas gluten free #glutenfreerecipes www.healthygffamily.com

Then add in the black beans. Stir in the spices and let it cook it!

veggie black bean quesadillas gluten free #glutenfreerecipes www.healthygffamily.com

And the mix tastes as good on day 3 as it does on day 1, making it perfect for meal prep or left overs!

So all that’s left to do is make a quesadilla with the Mexican Veggie Black Bean Mix as your filling and it’s so good !

Want to take a peak inside the quesadilla?

You can enjoy these quesadillas as is or topped with avocado, guacamole, sour cream or fresh cilantro. Or you can even add some Monterrey Jack cheese when you make the quesadilla.

We love this meal not only because it tastes great but because the vegetable bean mix can be prepped ahead or fully made ahead and heated up when you’re ready to eat.

veggie black bean quesadillas gluten free #glutenfreerecipes www.healthygffamily.com

So it is perfect for days when you’re out and about and come home hungry or for days when people are eating at different times.

This is easy, make-ahead meal is also a great gluten-free, grain-free (we used and love Siete Almond Flour Tortillas!) way to enjoy Taco Tuesday or any day!

And leftovers make a great lunch the next day!

Hope you enjoy it as much as we do!

veggie black bean quesadillas gluten free #glutenfreerecipes www.healthygffamily.com

Scroll down to see the recipe and leave a comment if you try.

Recipe

5.0 from 2 reviews
Veggie Black Bean Quesadilla
 
Prep time
Cook time
Total time
 
An easy, hearty and delicious gluten-free meal that can be entirely or partially made ahead of time. The stuffing is a Mexican spiced veggie and black bean mix that works equally well for quesadillas, sweet potatoes, burritos or tacos.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegan, Vegetarian
Serves: 4 servings
Ingredients
8 gluten-free flour tortillas (we used Siete Almond Flour tortillas)
Mexican Veggie & Bean Mix:
  • 1-2 tablespoons canola oil
  • 3 cloves garlic minced
  • ½ cup carrots, chopped
  • 1 red pepper, de-seeded and chopped
  • 1 yellow squash, chopped
  • 1 8oz-10oz container mushrooms, chopped
  • 1 15 oz can black beans, rinsed and drained
Mexican Spice Mix
  • 1¼ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
Topping ideas (Optional)
  • Monterrey jack cheese is a great add to the quesadilla if you're not dairy-free
  • 1 avocado, cubed or mashed
  • fresh cilantro, chopped
Instructions
Mexican Veggie & Bean Mix:
  1. Heat canola oil in a large saute pan.
  2. Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
  3. Add garlic and saute for approx 1 minute until tender & fragrant.
  4. Add and mix in squash and mushrooms. Saute for 5-7 minutes until starting to cook and soften such that mushrooms "shrink" in the pan.
  5. Stir in black beans. Then add spices and mix well.
  6. Let simmer on medium heat for approximately 10 minutes, stirring periodically, until tender.
  7. TIP: Veggie mix can be made ahead and warmed up when ready to eat.
  8. While veggies simmer, prep any toppings.
  9. Chop avocado and cilantro.
How to make a quesadilla
  1. When ready to eat, heat a fry pan over medium heat. Spray with canola oil or melt butter or butter alternative. Place tortilla in pan and cook for approximately 1, add Mexican mix to tastes, top with cheese if desired, then top with additional tortilla and cook each side 2-3 minutes or until outside is just crispy and filling warmed.
  2. Serve as is or top with avocado, guacamole, sour cream and/or fresh cilantro.

 

veggie black bean quesadillas gluten free #glutenfreerecipes www.healthygffamily.com

4 thoughts on “Veggie Black Bean Quesadillas

  1. LOVED these! I pre-made then for my work lunches and very good re heated. I recently went gluten free and these quesadillas were so good! The tortillas stayed intact unlike other gluten free tortillas I’ve tried! Will definitely make these again!

  2. These are amazing!! Being gluten and dairy free can make enjoying a quesadilla challenging but these are so flavorful, I didn’t miss the cheese at all!

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