Gluten-Free Vegetable Quesadillas

This is the ideal go-to recipe for a yummy snack or lunch, especially when there are extra kids in the house.

Quick to prepare and easy to tailor to any child’s preferences, the ingredients in this gluten-free quesadilla recipe are inexpensive, readily available, and vegetarian!



8 gluten-free corn tortillas or gluten-free flour tortillas
2 cups shredded cheddar cheese or dairy-free alternative
1 (15-ounce) can black beans, rinsed and drained
1-2 cups salsa, more for topping, if desired
1 ripe avocado, cubed

gluten free vegetarian quesadillas

Jules Shepard

gluten free vegetarian quesadillas

Jules Shepard


1. In a small, dry skillet over medium heat, place 2 tortillas and quickly heat them, flipping to warm both sides. Remove 1 tortilla to a plate and reserve.

2. Quickly dress remaining tortilla with cup shredded cheese, 1/3-1/2 cup beans, 2 tablespoons salsa and another cup cheese, placing ingredients in layers. Top with reserved tortilla and heat quesadilla until cheese begins to melt. Flip with a spatula and cook the other side until cheese is completely melted. (Cook about 4 to 5 minutes total.) Remove from pan and repeat with remaining tortillas to make 4 quesadillas.

3. Top each quesadilla with cubed avocado and additional salsa, if desired.

4. Using a pizza cutter or kitchen shears, slice each quesadilla into 4 equal wedges and serve.

Each quesadilla (4 wedges) contains 582 calories, 28g total fat, 13g saturated fat, 0g trans fat, 59mg cholesterol, 491mg sodium, 58g carbohydrate, 15g fiber, 3g sugars, 27g protein, 22Est GL.

Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus), and, Nearly Normal Cooking for Gluten-Free Eating (CreateSpace). Her books are available on Gluten Free & More's product page.

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