Gluten-Free Vegan Quesadillas

5 from 11 votes

They're heavenly – and easy!

Course: appetizer, lunch, main course

Cuisine: American, Mexican

Keyword: corn-free, gluten-free, grain-free, oil-free, plant based, soy-free, vegan, wheat-free, yeast-free

Servings: quesadillas

Calories: 345kcal

8 gluten-free tortillas, such as Siete brand's almond tortillas or homemade cassava flour tortillas
1 16-ounce can salt-free refried pinto or black beans, or homemade (you'll have some leftover)
4 ounces dairy-free cheese, such as Miyoko's Vegan Mozzarella, grated
4 roasted red peppers, cut into strips

Warm up the refried beans in a small saucepan. In the meantime, warm up the griddle/skillet over low heat.
Once the beans and pan are warmed up, spread a goodly amount of beans on one tortilla. Evenly cover the beans with a generous layer of grated cheese (about 1 ounce), then arrange roasted red pepper strips on top. Cover with another tortilla.
Put the quesadilla onto the pan and turn the heat up to medium/high. Cook until the first side is golden, then flip and cook the second side until golden and the cheese is melted.
Transfer the quesadilla to a cutting board and let it cool for about a minute, then cut into quarters using a pizza cutter or knife.
Repeat this process to make the rest of the quesadillas.