Veggie Quesadillas

Made with Gluten Free Sweet Potato Tortillas

Experience a flavor-packed delight with Veggie Quesadillas using Maria and Ricardo’s Gluten-Free Sweet Potato Tortillas. Every bite guarantees ¡Mucho Goodness!




5 min


15 min

Products used
Gluten Free Sweet Potato Tortillas

Gluten Free Sweet Potato Tortillas

Veggie Quesadillas


For the Veggie Quesadillas
8 Maria & Ricardo's Gluten Free Sweet Potato Tortillas
2 tablespoons Olive Oil or Avocado Oil, divided
1 large Red Onion, diced
1 cup of Corn, diced
½ cup of Green Pepper, diced
1 cup of drained Black Beans
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/4 teaspoon Garlic Powder
1 tablespoon chopped Fresh Cilantro
8 oz. Pepper Jack Cheese, grated
Sea Salt, to taste
Black Pepper, to taste
Optional Toppings
Sour Cream


In a generously sized cast iron skillet, preferably 12 inches in diameter, heat 1 tablespoon of oil over medium heat. Once the oil is hot, reduce the heat to medium-low and add the sliced onions.
Sauté the onions for approximately 3 minutes, or until they start to soften. Next, incorporate the corn and green pepper, continuing to sauté until the onions and pepper become tender, which should take about 6-8 minutes.
After achieving tenderness in the onions and peppers, introduce the cumin and chili powder into the mix, stirring to blend the flavors.
Stir in the fresh cilantro and the drained black beans.
Season the vegetable mixture with salt and pepper to your preferred taste.
Brush one side of each tortilla with oil, and then place the oiled side down on a clean surface.
On one-half of the tortilla (the un-oiled side), layer 1/2 ounce of cheese, followed by 1/4th of the prepared vegetable mixture, and another 1/2 ounce of cheese.
Fold the tortilla in half so that the side without toppings covers the filled side. Gently press the tortilla to secure the contents. Repeat this process with the remaining tortillas and ingredients.
Heat a large cast iron griddle or skillet over medium heat. Place the assembled quesadilla with the oiled side down onto the hot skillet.
Cook until the tortilla becomes golden and crispy. Then, flip it over and cook the other side until it reaches a golden hue, and the cheese inside has fully melted. Repeat this process for the remaining quesadillas.
Cut each finished quesadilla into 2 or 3 wedges for easy serving
Present the quesadilla wedges with your choice of desired toppings or accompaniments. Enjoy your delicious veggie quesadillas!

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