Gluten Free Quesadillas

This taco inspired quesadilla recipe is a weekly staple in our house, when we aren’t on a no carb diet. I was sick of buying taco seasoning mixes, or even the taco kits in the store. I’m a simplist. I like to just throw things I already have on hand together to get the right flavor. So I created a made from scratch quesadilla recipe without pre-made taco seasoning! You can stock up on the ingredients from your regular grocer and have them on hand for whenever you want to whip up a batch of quesadillas. They are particularly good with sour cream and salsa.

This recipe creates approximately 8 large quesadillas. Because there are so many of us, I add in rice to the quesadillas in order for them to be more filling. I’ve included that in the recipe, but it is optional. Enjoy our how-to video below, followed by the recipe.


1 lb Grass Fed Ground Beef

1 Package Brown Rice Tortillas (Food For Life makes tortillas that taste great, but are not labeled organic)

1 Cup Jasmine Rice, cooked in two cups of water

1 Cup Shredded Monterrey Jack/Cheddar Cheese (optional, but delicious if you can have it)

1 Yellow Onion, diced

4 Cloves Garlic, crushed

1 Can Amy’s Organic Refried Beans, Traditional

1 4oz Can Organic Green Chiles, Mild

2 Tbsp Organic Ketchup

1 Tbsp Organic Tomato Paste

1 Tbsp Apple Cider Vinegar

1 Tbsp Organic Chili Powder

1 Tsp Organic Cumin

1/4 cup + 1 Tbsp Avocado Oil

1 1/2-2 Tsp Salt

1/2 Tsp Pepper


Reserve cooked rice to the side until prepping the quesadillas.

Heat 1 Tbsp Avocado oil in a 10″ skillet on medium high until hot.

Add onions, reduce heat to medium and cook until semi-translucent.

Add 1 lb ground beef and brown thoroughly. Add in green chiles and garlic and cook for another minute or two and turn burner off.

Add in tomato paste, ketchup, seasonings, and cider vinegar. Stir thoroughly.

While reheating refried beans over low heat, heat 1/4 cup avocado oil in a 12″ cast iron skillet over medium high until hot.

Stir refried beans frequently until hot and turn burner off.

Place one tortilla on the hot skillet for 10 seconds, flip and layer beef mixture, refried beans, rice, and cheese on half of the tortilla and fold.

Cook for approximately two-three minutes per side, until browned. The longer you cook the hotter the pan will get, so make sure to keep turning it down so that they don’t brown too quickly.

Take the quesadilla off the skillet and plate, with optional add-ons such as sour cream, salsa, and guacamole.

Repeat the process until you have exhausted the beef mixture. You can use any leftover refried beans/cheese(optional)/rice mixture for extra quesadillas or mix together for a small lunch the following day.

If you want to serve these all together, heat the oven to 200 degrees farenheit and place quesadillas as they come off in a large pan until ready to serve.

10 and 12″ Cast Iron Skillet-
Organic Cutting Board-
Stainless Steel Pots-
Garlic Press-
Fullstar Vegetable Chopper-
Chef’s Knife-

Organic Refried Beans-
Organic Jasmine Rice in Bulk-
Organic Avocado Oil-
Organic Chili Powder-
Organic Cumin-
Himalayan Sea Salt-
Organic Tomato Paste-
Organic Ketchup in Bulk-
Braggs Apple Cider Vinegar-
Organic Green Chiles in Bulk-


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