Gluten-Free Bean and Cheese Baby Bell Bites with Avocado Crema Recipe

The cutest Mexican gluten free appetizer is also the easiest! Make the avocado crema and quick-pickled onions or use store-bought avocado and sliced onions. Trust us–it’s ALL good!

Savor classic burrito flavors accented with creamy avocado goodness.
Servings 16 bites


  • 1 small gluten-free corn tortilla
  • 1 teaspoon canola oil
  • 8 baby bell peppers halved lengthwise, seeds and ribs removed
  • 1 15-ounce can refried beans
  • 2⁄3 cup shredded cheddar cheese
  • 1⁄3 cup Avocado Crema (below) or guacamole
  • 2 tablespoons Quick-Pickled Onions (below)


  1. Preheat the oven to 350°F. Brush the tortilla with the oil, slice into 1⁄4-inch-wide strips, then cut crosswise into 2-inch-long strips. Arrange in one layer on a baking sheet and bake until crisp, about 10 minutes. Set aside.
  2. Turn on the broiler. Fill each pepper half with beans and a sprinkle of cheese. Arrange on a baking sheet, cut sides up, and broil 12 inches from the heat source until the peppers soften, 4 to 5 minutes. Top with a dollop of Avocado Crema, a few tortilla strips, and a sprinkle of the pickled onions and serve.


Servings 1 cup


  1. In a small food processor or blender, whirl 1 pitted, peeled ripe avocado, 2 tablespoons fresh lime juice, 1 tablespoon cilantro leaves, 1⁄3 cup plain yogurt or sour cream, and 1⁄3 cup water until smooth, adding more water if the mixture needs thinning. Season to taste with salt.



  1. In a small bowl, stir together 3⁄4 cup chopped red onion, 1⁄4 cup white vinegar, 1⁄4 teaspoon salt, and 1⁄2 teaspoon sugar and let sit for at least 15 minutes. Store in a covered container in the refrigerator for up to 1 week.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.