Gluten-Free Vegan Quesadillas
They're heavenly – and easy!
Servings: 4 quesadillas
- 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.
Serving: 1quesadilla | Calories: 345kcal | Carbohydrates: 38g | Protein: 12g | Fat: 19g | Saturated Fat: 6g | Sodium: 350mg | Potassium: 480mg | Fiber: 9g | Sugar: 1g | Calcium: 93mg | Iron: 13mg