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This is a sponsored post in partnership with Warburtons Gluten Free.

I’m a big fan of Mexican food and gluten free quesadillas is something I’ve always wanted to have a go at. So when Warburtons Gluten Free asked me to team up with them to create a new recipe with their new, round gluten free High Protein Wraps with Super Seeds, I jumped at the chance!

Want to get straight to it? Skip to the recipe.

Now I’ve always been a big fan of the Warburtons Gluten Free wraps, but I think I might love them even more now they are round instead of square! They’re so easy to handle and easier to fold into whichever shape or design you choose. Plus it makes them perfect for creating these super tasty and easy gluten free sweet potato and black bean quesadillas.



While we’re a house of meat-eaters, I’m enjoying vegetarian meals more and more. I’ve always been a little put off in the past that I won’t be able to get enough protein in a vegetarian meal. But with four different seeds (chic, quinoa, millet and linseed) in these wraps, and the black beans in the filling, there’s plenty of protein in these gluten free quesadillas.

While it seems like there are a lot of steps to this recipe, it’s actually fairly simple. It’s also completely worth it because these taste incredible! The best thing to do is make the fillings in the same order I’ve put them in the recipe, as you can make a lot of it while the potatoes are cooking to save time. If you wanted to, you could also prepare the fillings in advance and then just construct and fry the quesadillas when you’re ready!

And if you want to mix things up a little, once you’ve tried these you could make them again with the new Warburtons Gluten Free Beetroot Wraps. They would certainly add a fun pop of colour to your gluten free quesadillas! You can find both the High Protein Wraps and the Beetroot Wraps in Asda stores in the UK.

Gluten free sweet potato and black bean quesadillas

Fear not, I won’t make you wait any longer! Here is my gluten free quesadillas recipe with sweet potato and black beans. This recipe makes between 2-4 quesadillas depending on how much filling you like! And it tastes delicious served with salad and some extra guacamole, lime juice and cheese. Enjoy!


Gluten free quesadillas with sweet potato and black beans

These gluten free quesadillas are loaded with chipotle sweet potatoes, black beans, avocado and mozzarella cheese, and are a perfect gluten free, high protein, vegetarian dish.


  • 2 Warburtons High Protein Wraps with Super Seeds

For the potatoes:

  • 1 med-large sweet potato
  • 1 tbsp chipotle paste

For the black beans:

  • 400 g tin of black beans
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Salt and pepper, (to taste)

For the avocado:

  • 1 large avocado, (as ripe as possible)
  • 1 lime, (juiced)
  • 1 handful fresh coriander

Extra fillings:

  • 50 g grated mozzarella, (optional)


For the potatoes:

  1. Preheat the oven to 200'C/Gas 6. Peel the sweet potato and chop into thin discs, approx 1cm thick. If the potato is quite thick you can cut in half/into quarters before cutting into discs for smaller pieces.
  2. Add the potato discs and the chipotle paste to a bowl and mix well. Pour the chipotle potatoes onto a baking tray and cook for 15-20 minutes until cooked through. Meanwhile make the other fillings.

For the beans:

  1. Drain and rinse the black beans in cold water. Add them to a pan with the cumin, coriander, and salt and pepper to taste.
  2. Using a potato masher (or fork) roughly mash the beans. You want them to still be a little bit chunky. Heat through on a low heat on the hob.

For the avocado:

  1. Cut the avocado in half. Remove the stone and then scoop the flesh into a food processor. Add the lime juice and coriander and blend. You can leave this as smooth or as chunky as you like. 

To construct the quesadillas:

  1. Lay out the two wraps. On one half, spread the avocado. On the other half, spread the black beans. Lay the potato pieces over the black beans and then sprinkle over the cheese if using.
  2. Carefully fold the wraps in half (this is easiest if you pull the avocado half on top of the other half) and press down. 
  3. Heat a little oil in a frying pan over a medium heat. Add the two quesadillas, and fry for 4-5 minutes until they start to crisp and turn brown. Gently flip them over and repeat on the other side. Remove from the pan and eat straight away.


The best way to create the different fillings is in the exact order above. You can easily throw together the black beans and avocado while the potatoes cook. Then as soon as the potatoes are done, you can quickly construct the quesadillas and get them in the frying pan.

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next. 

Don’t forget, you can pick up the Warburtons Gluten Free High Protein Wraps and Beetroot Wraps from Asda stores around the UK. You can also follow Warburtons Gluten Free on Facebook, Instagram and Twitter for more recipe inspiration.

Like this recipe? Make sure you pin this recipe card below for later!

gluten free quesadillas - sweet potato and black bean quesadillas - vegan quesadillas - vegetarian quesadillas

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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