If you’re looking for a simple and delicious meal, these Southwest Quesadillas are a breeze to cook on your Blackstone flat-top grill. With just a bit of prep and a few minutes on the grill, you can have a tasty and satisfying dish ready to serve. The combination of fresh veggies, spices, and dairy-free cheese creates a flavorful filling that grills to perfection on the Blackstone.
For this recipe, we’re using Mission brand gluten-free wraps, which are slightly smaller than your standard size wraps. Don’t worry, though—these quesadillas can be made with any type of wrap you prefer. The Mission wraps hold up well on the grill and provide a great texture that complements the crispy, melty goodness of the quesadillas.
We also love using Violife’s Mexican shredded plant-based cheese for this recipe. It melts beautifully and adds a rich, cheesy flavor that perfectly complements the spicy and savory filling. If you haven’t tried plant-based cheese before, this recipe is a great introduction—it’s so delicious, you won’t miss the dairy!
Blackstone Vegan Gluten Free Southwest Quesadillas
Equipment
- 1 Flat Top Grill
Ingredients
- 1 cup peppers chopped
- 1 Roma tomato chopped
- 1/2 cup corn canned or frozen
- 1/2 cup black beans canned or frozen
- 1 cup white onion or shallots
- 1 tbsp minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 avocado spray
- 1 package gluten-free wraps
- 1 package dairy free Mexican cheese shredded
- 8 oz. dairy free sour cream
Instructions
- Prep the Veggies: Start by cleaning and chopping the peppers, tomatoes, and onions or shallots. Get ready for a burst of fresh flavors!
- Rinse and Drain: Drain and rinse ½ cup of corn and ½ cup of black beans. Portion them out and get them ready for the grill.
- Preheat the Grill: Head outside and preheat your Blackstone to 350 degrees. Use a digital thermometer to get it just right!
- Oil the Grill: Spray a generous amount of avocado oil spray across the grill top. Let’s get sizzling!
- Cook the Peppers & Onions: Add the peppers and onions to the grill. Cook until they’re beautifully softened and fragrant.
- Add the Goodies: Toss the chopped tomatoes, black beans, corn, minced garlic, cumin, and chili powder. Mix thoroughly and cook until everything is hot and delicious.
- Remove & Prepare Wraps: Transfer the cooked mix to a bowl. Spray more avocado oil on the grill top and lay out the 6 gluten-free wraps.
- Assemble the Quesadillas: Add a generous amount of dairy-free Mexican cheese and the veggie mixture to one side of each wrap. Fold the other side over.
- Grill to Perfection: Cook each quesadilla until the wrap is crispy and the cheese is perfectly melted. Flip them carefully!
- Serve and Enjoy: Cut each quesadilla in half with a pizza cutter. Serve with a dollop of dairy-free sour cream for an extra touch of deliciousness.
Feel free to customize this recipe with your favorite veggies. Whether it’s adding some bell peppers, mushrooms, or zucchini, the possibilities are endless. Don’t be afraid to get creative and make these quesadillas your own. The versatility of this recipe makes it a perfect go-to for any meal, any time.
