When I put this tortilla recipe out into the world, I had no idea how much it would change dinner for so many. I knew *I* missed pliable, roll-able, good-tasting tortillas but I guess I underestimated how much so many others who are gluten free did too. The consensus is once you make them, you will want to find new foods to stuff into them; in fact you will begin to make tacos out of everything you can get your hands on. And Green Chile Enchilada Quesadillas.
Cheese-less, grain and gluten-free, these Green Chile Enchilada Quesadillas sound doomed, at least to anyone who is not well-versed in the fact that allergen free doesn’t have to mean taste free. Don’t be fooled, silly you. Just because there are only SIX ingredients to stuff these glorious tortillas with, they are still packed with happiness, flavor, and possibly leprechauns*.
*Every outcome is different so leprechauns are not guaranteed.
RELATED: Grain Free Tortillas
Stack them up as tall as a building; put them on an individual plate; eat them with your fingers; cut them up with a fork and knife, heck, ain’t nobody got time for rules so do what you want. These quesadillas defy all laws so be free little ones! Be freeeeeeeee.
These Green Chile Enchilada Quesadillas are the perfect pairing of a gluten free enchilada and vegan quesadilla.
- 1 recipe for Grain-Free Tortillas (using Otto's Naturals Cassava Flour), make into 4 tortillas instead of 6
- 1½ avocados, mashed
- ¼ of a red onion, minced
- 2 garlic cloves, minced
- handful of cilantro, roughly chopped
- juice of 1 lime
- 1 can black beans, rinsed and drained
- ½ c. green chile sauce
- Nondairy sour cream
- black olives
- cherry tomatoes, chopped
- red onions, minced
- cilantro, chopped
- lime wedges
- In a bowl, combine the mashed avocado, onion, garlic, lime juice, cilantro and season with salt.
- Following this recipe, make the homemade tortillas and remove from the pan before they get char spots. You will be cooking them as the quesadillas so you want to be able to brown them more.
- Spread a thin layer of guacamole onto each tortilla. Fill half of the tortilla with black beans. Fold over.
- Cook over medium-high heat on each side until nicely browned. Slice in half and cover with green chile sauce (you can warm up with sauce prior to slathering if you like).
- Garnish with the above options.
The great thing about this recipe is that you can stop at the quesadilla part. You don’t even have to slather them in green chile sauce, though God knows why you wouldn’t. It’s friggin’ delicious. BUT you *can* stop there and it will still be satisfying. Eating vegan quesadillas doesn’t always require using vegan cheese, especially if you are not a fan of vegan cheese. Shall I stop talking? Yup, I’m going now…
You can buy the most amazing flour in order to make these incredible gluten-free tortillas here. Peace, love, and Green Chile Enchilada Quesadillas.
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