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.
RELATED: Southwestern Tofu Breakfast Quesadillas
These Green Chile Enchilada Quesadillas are the perfect pairing of a gluten free enchilada and vegan quesadilla.
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PinIngredients
- 1 recipe for Grain-Free Tortillas (using Otto’s Naturals Cassava Flour), make into 4 tortillas instead of 6
- 1 1/2 avocados, mashed
- 1/4 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
- 1/2 c. green chile sauce
Garnish with (optional):
- Nondairy sour cream
- black olives
- cherry tomatoes, chopped
- red onions, minced
- cilantro, chopped
- lime wedges
Instructions
- 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.
Notes
You can purchase Otto’s Naturals Cassava flour here.
Nutrition
- Serving Size: 2 halves
- Calories: 284
- Sodium: 200mg
- Fat: 15g
- Carbohydrates: 29g
- Fiber: 13g
- Protein: 14g
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.
This post contains affiliate links.
C. Fruity
May 2, 2015 at 8:33 pmOh man my mouth is watering just looking at these!
CAROLb
May 2, 2015 at 8:28 amI am severely lactose intolerant. This recipe sounds great,but I haven’t been able to find non-dairy sour cream. What brand do you use and what stores carry it?
Cara
May 4, 2015 at 7:41 amI just like to put a bunch of cashews into a high speed blender with some water, lemon juice and sea salt and blend. No recipe, I just eye ball it however you can find sour cream at Sprouts, Whole Foods or another natural grocery store. It’s been so long since I’ve bought a store brand version (not a fan) but I believe Tofutti’s has one 🙂
Linnlee
April 2, 2015 at 9:51 amThese look delicious! I was wondering what kind of green chili sauce you use?
Stephanie
March 8, 2015 at 9:46 pmI am dying to try this tortilla recipe, but sadly Cassava flour doesn’t appear to have made it’s way to Canada yet 🙁
Cara
March 10, 2015 at 8:43 amOh no, this is sad news!! Hopefully the flour floodgates will be opened up soon because you NEED this tortilla recipe, xo.
Lennae
March 4, 2015 at 6:57 pmYum, these look fantastic! I’ll definitely need to give these a go!
Lennae xxx
http://www.lennae87.wordpress.com
Cara
March 10, 2015 at 8:43 amThank you so much Lennae!
Kristina
March 4, 2015 at 8:04 amdaaaaaannnnng girl, these look so good. sorry I have not been here in a while, I have missed so much – now I am following the rabbit hole to your tortillas. I have a feeling I will want to be your new best friend after that. I have heard about cassava flour recently, I am intrigued.
Cara
March 10, 2015 at 8:44 amPlease do not apologize, holy cow! Just so happy you are here and that you have been trapped here forever through the help of these tortillas, haha. You have GOT to try this flour!!! You out of anyone could create genius upon genius!
Maggie @ Veg Fiend
March 4, 2015 at 2:53 amYummy! My colleague at work is obsessed with having guacamole wraps for lunch. Totally sending this her way.
Cara
March 10, 2015 at 8:45 amAren’t you just a sharer of love and health! Thank you for that and for your comment Maggie, xo.
Lauren Smith
March 3, 2015 at 6:41 pmThis is so brilliant!
Jessica DeMarra
March 3, 2015 at 1:30 pmCara, you know my guiltiest pleasure. Mexican food has always had a special place in my heart since I am a sucker for anything with chiles, avocado and lime (in no particular order).
Cara
March 3, 2015 at 3:49 pmIt’s as if I am reading my own words. I live for Mexican food! When we meet, I will make us these…
Bianca
March 3, 2015 at 12:17 pmThose look soooo good. I’ve never even thought about using mashed avocado inside of a quesadilla. Genius.
Cara
March 3, 2015 at 3:48 pmI couldn’t spare the thought of using vegan cheese Bianca, so I was desperate to figure something out that acts like the “glue” the way cheese does. Works like a charm 🙂
theveganjunction
March 3, 2015 at 11:49 amOoh, those look good. It’s nice to see some grain-free tortillas that look so flexible and soft!
Cara
March 3, 2015 at 3:47 pmThey are ridiculously comparable to wheat tortillas!!
Jan
March 3, 2015 at 10:17 amI miss quesadillas so much, I had no idea I could still have them! Fork and Beans strikes again.
★★★★★
Cara
March 3, 2015 at 3:46 pmGirl, you CAN have quesadillas again, hooray!
Cattie
March 3, 2015 at 9:37 amThese look so good! I ordered the flour and am still waiting for it to arrive. Fingers crossed that I’m not allergic/sensitive to it…
Cara
March 3, 2015 at 3:46 pmOh man, I have my fingers and toes crossed for you Cattie!
Cattie
March 4, 2015 at 11:34 amThank you!! 🙂 I just got the shipping confirmation yesterday – yay!
Cara
March 10, 2015 at 8:46 amBest news ever, really!
June Siegel-Hill
March 3, 2015 at 9:14 amYou have just read my mind again. I was just at WF buying tortillas, and I was thinking that I should really learn how to make my own. Looking forward to making this entire recipe. I’m really entertained by your blog and your creativity. Everything I make of yours is terrific.
Cara
March 3, 2015 at 3:45 pmYES! I like it when I read minds 🙂 Hope you love them, June. And thank you for the super kind words! So glad to hear the recipes are working out…xo
Rosanna
March 3, 2015 at 6:49 amI ordered this flour and can’t wait to make tortillas with it!. Thank you for this find and for this recipe Cara!
★★★★★
Cara
March 3, 2015 at 7:24 amYay, I cannot wait for you to get your flour either!! You are going to LOVE these tortillas, Rosanna 🙂
Sarah Auzina
March 3, 2015 at 6:28 amThese look divine! Cassava flour really seems to be a game changer for gluten free cooking- I’ve been seeing it around a lot lately!
Cara
March 3, 2015 at 7:23 amIf you just use this flour for tortillas, in my opinion, you are set for life 🙂 They are THE best tasting gluten free tortillas I have ever had, that’s for sure, in fact they taste just like wheat ones. xo