Lunch
Gluten-Free Bean and Cheese Quesadillas
Crispy corn tortillas filled with seasoned mashed black beans and melted cheddar.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 quesadillas
Times are estimates.
Let’s Get Cooking
Ingredients
For 4 quesadillas
You’ll Need
- Large skillet
- Spatula
- Colander
- Bowl and fork
Method
Mash the Beans
Put the drained beans in a bowl with the cumin and salt and mash them with a fork until mostly smooth.
Fill the Tortillas
Lay out four tortillas. Spread the beans over them, sprinkle the cheese on top, and cover each with a second tortilla.
Cook Until Crisp
Heat a large skillet over medium heat and brush it with a thin film of oil. Cook one or two quesadillas at a time for 3 to 4 minutes per side, pressing down gently with a spatula, until the tortillas are crisp and the cheese has melted. Add a little more oil between batches if the pan looks dry.
Cut and Serve
Cut each quesadilla into quarters and serve with salsa.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Corn tortillas are firmer than flour ones. Let the first side get fully crisp before you flip, and the melted cheese will hold everything together. Warm, pliable tortillas are less likely to crack when you assemble them.
For packed lunches, mash the beans ahead and keep them covered in the fridge. Cook the quesadillas, let them cool, wrap them, and pack them with an ice pack.
Choosing Gluten-Free Ingredients
Use corn tortillas labeled gluten-free, and check that you did not grab flour tortillas from the same shelf. Shredded cheese, canned beans and salsa are usually gluten-free, but read each label. Cook in a clean skillet, not on a griddle just used for flour tortillas. See the FDA guide to gluten-free labels.
More Recipes to Try
You might also like our gluten-free guacamole, nachos and chicken wraps.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate cooled quesadillas, wrapped, within 2 hours and use within 3 days. Reheat in a dry skillet for about 2 minutes per side, or pack them cold with an ice pack.
Rate This Recipe
Did you make this? We'd love to hear how it turned out!