Meatless Monday: Gluten-Free Quesadillas

Yesterday, I hopped on my bike and pedaled over to Gluten-Free Garage, where I spent a couple of hours browsing, sampling food and shopping for gluten-free goodies.

I went home with lots of delicious treats: Homemade corn tortilla chips and fresh guacamole from Mad Mexican, spicy hummus from LPK’s Culinary Groove and an assortment of goodies from Bunner’s Bakeshop.

I also had an amazing quesadilla from Chocosol Traders, made right on the spot.

It’s a really simple combination of ingredients, but is so, so delicious – and is super simple to make at home.

Ingredients

Corn tortillas (Chocosol make their own, but you can click here for a simple recipe from Bob’s Red Mill)

1 cup cooked black beans, mashed or pureed
1 yellow onion, sliced
1 red and 1 green bell pepper, sliced
1/2 cup button mushrooms, chopped
Salsa (they used Mad Mexican’s mild salsa)
Greens (they used Kind Greens)

Heat olive oil in a pan on medium heat. Sauté onions, bell peppers and mushrooms with salt and pepper until cooked.

Make corn tortillas according to instructions. Spread a layer of pureed black beans on tortilla. Top with onion, peppers and mushrooms. Garnish with salsa and greens.

You’ll be surprised how delicious this simple combination is.

I ended my meal with an array of desserts from Bunner’s Bakeshop (I may have went a little overboard, but it was all in the name of tasting desserts for my wedding!)

-Katharine Watts, associate web editor