Quesadillas For People Who Can’t Eat Nightshades (or Corn or Gluten)

gluten free quesadilla avocado sour cream
Who doesn’t love a tasty plateful of Mexican food? Beans, cheese, spices, all wrapped up in a tortilla, and probably a little bit fried?

Unfortunately, if your diet requires you limit your nightshades intake (tomatoes, peppers, potatoes, and eggplant) then you’ve probably stopped visiting the neighborhood taco truck, even if you still look at it longingly from your car as you drive by.

Add gluten-intolerance, and it’s almost impossible to come up with anything remotely satisfying when you have that itch.

When I need crunch, salt, and even a little grease, I make quesadillas. In order to fit them in-between my dietary restrictions, I’ve gotten a little creative, however, I’ve found that anyone I’ve served one of these quesadillas to has been completely satisfied with its savory-goodness.

My apologies to anyone here with dairy intolerance, as I have not yet figured out a reasonable facsimile of this dish without cheese.

Nightshade, Corn, and Gluten-Free Quesadillas

gluten free quesadilla brown rice avocado sour cream
2 Food For Life (or Trader Joe’s) brown rice tortillas
3oz shredded sharp cheddar, the sharper, the better
2 green olives
1 slice onion, chopped
2 cloves pressed or minced garlic, or dried garlic granules
1/4 cup canned pinto or black beans, rinsed
olive oil
12″ skillet (non-stick works best, don’t make life harder!)
black and white pepper
cumin
1/4-1/2 avocado
sour cream

Lightly oil the skillet and then lay the bottom tortilla in the pan. Sprinkle a little over half the cheese on the bottom tortilla. Then, evenly distribute the beans, olives, onions, and garlic over the cheese. Sprinkle generously with black and white pepper (for heat) and then cumin (for a little chili taste). Top with remaining cheese, cover with the other tortilla, and lightly oil the top of it (spray olive oil is great for this).

Cover the pan and turn on the heat to medium-high. Cook for a few minutes, checking after 3 or 4. When the top layer looks like it’s molded to the bottom (the oil sprayed on top helps it loosen up), carefully flip the quesadilla and continue cooking with the lid off. The second side will go faster, and it’s a good idea to press the center a little with your spatula because some of the cheese will ooze out and cook to crunchy around the edges.

When thoroughly melted, remove to a plate or cutting board and cut into 6 or 8 pieces. Top with slices of avocado and a nice dollop of sour cream in the center.

And make sure you serve with a healthy pile of napkins!

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