Not sure if there really is such a thing as an open-faced quesadilla but I wanted something a bit lighter today so I made our favorite vegetable and bean taco mix and placed it atop a gluten-free flour tortilla and left off the top!
Carrots, peppers, mushrooms, squash and black beans in a Mexican blend, this mix is a favorite of ours that can be made ahead and works equally well in a quesadilla, burrito or taco. It always makes a large quantity which is great for leftovers too.
This quesadilla can be eaten open-faced or as a classic quesadilla. Either way the vegetable mix is one of our favorites and can be easily prepped ahead and heated up when ready to eat. Or you can have the veggies chopped and ready for when you want to cook and eat.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegan
1- 2 gluten free flour tortillas
1-2 tbsp canola oil
3 cloves garlic minced
½ cup carrots, chopped
1 red pepper, chopped
1 yellow squash, peeled & chopped
1 container chopped mushrooms
1 can black beans
1¼ tsp cumin
1 tsp chili powder
½ tsp ground black pepper
½ tsp kosher salt
Heat canola oil in a large saute pan.
Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
Add garlic and saute for approx 1 minute until tender & fragrant.
Add and mix in squash, mushrooms and beans.
Add spices and mix well. (You can add more or less according to tastes).
Let simmer on medium heat for 10-15 minutes, stirring periodically, until tender. (Veggie mix can be made ahead and warmed up when ready to eat).
When ready to eat, heat a fry pan over medium heat. Spray with canola oil. Place tortilla in pan and cook for approximately 2-3 minutes or until heated and just starting to brown. Flip and heat other side.
Place heated tortilla on a plate and top with Veggie Mixture.
Enjoy as is open-faced or heat a second tortilla and top it for a classic quesadilla.