Mexican Veggie & Black Bean Quesadillas

A easy Gluten-Free and Vegetarian meal that's always a crowd pleaser

Nourishing, Satisfying and Delish!

Who doesn’t love a quesadilla? They are one of the quickest and easiest meals and the stuffing possibilities are endless!

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!

The details… sautéed carrots, bell peppers, mushrooms, squash, and black beans mixed with a Mexican spice blend and loaded into a sweet potato. Also tastes great topped with avocado, guacamole, sour cream or fresh cilantro.

The vegetable mix can be prepped or fully made ahead and heated up when you’re ready to eat, so it is perfect for days when you’re out and about and come home hungry.

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!

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

Mexican Veggie & Black Bean Quesadillas

Recipe

Mexican 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)
  • 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, mushrooms and beans. Saute for 5-7 minutes until starting to cook and soften such that mushrooms "shrink" in the pan.
  5. Add spices and mix well. (You can add more or less according to tastes).
  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 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.

 

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