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.