Gluten Free Black Bean Quesadilla
Crispy on the outside, melty and smoky on the inside — these quesadillas are the kind of weeknight dinner that disappears fast. The filling comes together in minutes: black beans seasoned with cumin, smoked paprika, and a hit of lime juice, layered with roasted red peppers and plenty of shredded Monterey Jack. The whole thing gets folded into a half-moon and cooked in a skillet until golden and irresistibly crunchy. The key to making this work without gluten is simply swapping in certified gluten free tortillas — the rest of the recipe is naturally free of wheat, so there's no complicated substitution gymnastics involved. Each batch serves four, making it an easy option for a family dinner or a casual spread with friends. Finish the wedges with sour cream, salsa, and fresh cilantro if you like, and dinner is done.
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Learn more →Ingredients
4 servings
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
- 1 cup roasted red peppers, drained and sliced
- 2 cups shredded monterey jack cheese
- 8 gluten free tortillas (8-inch)
- 2 tbsp olive oil, divided
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
- ½ cup salsa (optional)
Instructions
- 1
In a medium bowl, combine the drained black beans, cumin, smoked paprika, salt, pepper, and lime juice. Stir until the beans are evenly coated.
- 2
Heat a large skillet over medium heat. Lay one gluten free tortilla flat in the dry skillet and scatter 1/4 cup of the shredded cheese evenly over the entire surface.
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