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If you need a simple lunch or dinner idea, these easy Gluten Free Quesadillas are just the thing you need!
I love these spicy bean and cheese quesadillas because they’re the perfect budget meal, easy to make vegan, and are coeliac-friendly too.
I use gluten free wraps to make these easy gluten free quesadillas and the spicy beans make a lovely, easy filling.
Quesadillas are always my go-to when I need a speedy meal and once you’ve used this recipe as a base you can mix and match as much as you like.
Ingredients
You only need a few simple ingredients to make this quesadilla recipe and most of it you probably have in the cupboards already.
There’s a printable recipe card below with the ingredients and method but here’s what you’ll need and ideas for substitutes.
Gluten Free Wraps – I use the Old El Paso White Corn Tortilla Wraps which you can find in the Mexican aisle. Even though they’re smaller, the texture is the best I’ve found by far. Any gluten free wrap will work though – if using a larger wrap you can just cut the quesadillas in half before serving for easy.
Tin of Mixed Beans – Any beans will work in this recipe but I just grab a standard tin of mixed beans. That way you get a good mix of tastes and textures as well as a good protein and fibre hit. Plus it’s way cheaper than using meat!
Mozzarella Cheese – I use the ready-grated mozzarella but you can use a ball of mozzarella cut into chunks if you prefer.
Chipotle Paste – This is such a handy ingredient to have and you can keep it in the fridge to make these over-and-over. It’s also a key ingredient in my gluten free slow cooker pulled pork recipe too.
Tomato Puree – You can omit this if you don’t have any to hand but I love the extra flavour it adds, and it helps to make the bean paste more spreadable.
Chopped Spinach – I used chopped fresh spinach but you can use frozen if you have that. Just ensure it’s defrosted and you squeeze out an excess moisture. No-one wants soggy quesadillas!
Chives – You can replace these with spring onions or even chopped red or white onion if you prefer.
Can these gluten free quesadillas be dairy free/vegan?
If you want these quesadillas to be dairy free, you can simply remove the cheese or replace it with a vegan cheese.
Most gluten free tortilla wraps are dairy free or vegan anyway.
But just make sure you double check if you want these to be strictly free of dairy.
Other gluten free quesadilla fillings
Once you’ve tried this spicy bean and cheese filling, there are lots of other ways you can fill your gluten free quesadillas.
I love to add some leftover chilli con carne to the filling or even some leftover roast chicken with some form of salsa or guacamole.
Quesadillas are so versatile and you can serve them up with a side of my Mexican Corn Salad for a proper feast too!
My Gluten Free Quesadillas Recipe
I always use the Old El Paso White Corn Tortillas because even though they’re small they just have the best taste and texture.
You can usually find them with the Mexican food in supermarkets but any gluten free wrap will work.
The filling mixture also saves for a few days in the fridge so any leftovers can be eaten up the next day.
Plus I have a handy recipe video here to show you exactly how to make them:
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your creations!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Quesadillas with Beans and Cheese
These spicy bean and cheese quesadillas are a great budget meal made with gluten free wraps. Perfect for lunch or dinner and easy to make dairy free too.
Ingredients
- Gluten free wraps (I use the Old El Paso White Corn Tortillas)
- 400g tin of mixed beans
- 150g mozzarella cheese
- 2 tsp chipotle paste
- 1 tbsp tomato puree
- Handful chopped spinach
- Chopped chives
Instructions
- Drain the beans into a bowl and add the chipotle paste and tomato puree. Use a fork to mash the mixture together - make it as smooth or chunky as you like!
- Spread a spoonful of the bean mixture over half of one of the wraps. Add some chopped spinach, a sprinkle of chives and a sprinkle of cheese and then fold the other half of the wrap over the top.
- Place a frying pan on a medium heat. Add the folded tortilla and gently press down. Cook for 2 minutes, carefully flip over and then cook for another 2 minutes. The wraps should be golden on each side with the cheese melted inside.
- Serve the quesadillas straight away - if using a bigger wrap you can cut them in half so you have wedges instead.
Need more gluten free recipe inspiration?
Here are some more gluten free dinner recipes you can try out once you’ve made this Gluten Free Quesadillas recipe.
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.
If you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this Gluten Free Quesadillas recipe?
Make sure you follow me on Pinterest and pin this recipe card below for later!
