A vegan gluten-free quesadilla made with almond flour wraps that are filled with dairy-free cheese, garlicky sautéed spinach, black beans, red onion, and banana peppers.
An authentic quesadilla is a fresh homemade corn tortilla, filled with cheese and folded in half. Both sides are toasted on a comal and served hot. In this recipe we are swapping the corn tortilla for an almond flour tortilla and replacing dairy cheese (typically Oaxaca) with vegan cheese. For additional flavor and nutrients we are adding garlicky sautéed spinach, black beans, diced red onion, and banana peppers for a little heat. We are using two tortillas, but feel free to make them with just one!
These vegan gluten-free quesadillas are ready in less than ten minutes and make for a wonderful snack or dinner. This edamame guacamole is a perfect companion to enjoy with them. For traditional pairings, serve with lettuce, pico de gallo, and salsa.
Ingredients for vegan gluten-free quesadillas
- Almond flour wrap
- Vegan parmesan cheese (or vegan cheese of choice)
- Black beans
- Red onion
- Sautéed spinach (fresh spinach, garlic, avocado oil, salt and pepper)
- Banana peppers
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
Gluten-free vegan wraps for quesadillas
Almond flour wraps are the best choice for making these quesadillas. Not only are they naturally buttery and nutty in taste, but they easily crisp while cooking. They are also much more durable than a typical corn tortilla, making it easier for you truly fill them with fillings (if desired).
Gluten-free vegan almond wrap/tortilla options;
Check out this post for a simple homemade option.
Garlicky sautéed spinach: replace with kale or other leafy green of choice, or steamed & cooled broccoli.
Parmesan dairy-free cheese: I love follow your heart parmesan, but feel free to use your favorite. The only requirement is that it is a vegan cheese that melts easily.
Red onion: can be substituted for caramelized white onion, shallots or minced garlic.
Black bean: omit or swap with your favorite bean (for a slight flavor variation).
Banana peppers are optional, but recommend for an additional zing and added flavor.
- add jalapeño tofu
- walnut taco "meat" and kale
- buffalo sauce, chickpeas, & vegan blue cheese (or cheese of choice)
Topping ideas for quesadillas
These vegan gluten-free quesadillas are best served fresh, but they can be stored in the fridge for up to two days. To reheat, add to a skillet and warm on each side for 2-3 minutes. I am currently eating a slice straight out of the fridge, with a bit of Trader Joe's Zhoug sauce on it and it's perfection. Experiment, find what works for you!
Vegan Gluten-Free Quesadilla
- non-toxic, non-stick skillet
- ¼-½ teaspoon avocado oil (optional)
- 3-4 cups fresh spinach (or kale)
- ½ teaspoon garlic granules
- pinch of salt and pepper
- 2 almond flour tortillas
- 2-3 tablespoons follow your heart parmesan shreds (or your favorite vegan cheese)
- 2-3 tablespoons black beans
- the sautéed spinach from above
- 1 tablespoon diced banana pepper slices (optional, omit if sensitive to heat)
- 2 teaspoons minced red onion
- First, dice/mince onion and rinse and drain beans. *for easy leftovers, prepare ¼-½ of an onion and a 13.4 oz can of beans. Store in a glass container in the fridge for up to 1 week.
- Next, warm a skillet on medium to low heat. Once warm add oil, spinach, garlic, salt and pepper. Sauté the spinach until wilted (takes about 2 minutes). Remove from heat and set aside.
- Finally, warm another skillet and add a tortilla. Top with a large pinch of cheese (1-2 tablespoons), beans, red onion, sautéed spinach, and banana peppers. Add another pinch of cheese and then cover with a second tortilla. Let cook for 2-3 minutes before flipping. Flip and toast the other side for 2-3 minutes.
- Remove from heat and slice into 4-6 triangles (or as desired). Enjoy!