Black bean and squash quesadillas
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- ½ onion, cut into wedges
- 2 tomatoes, seeded and halved
- 1 clove garlic, peeled
- 1 chipotle chilli, soaked in hot water for 10 minutes (or 2 tsp chipotle paste)
- 400g butternut squash, peeled and diced
- 200g from a tin black beans, rinsed and drained
- 1 jalapeño chilli, seeded and diced
- 30g cheddar, grated
- a bunch coriander, finely chopped
- ½ lime, juiced plus wedges to serve
- 4 tortillas
Method
- STEP 1
Heat a frying pan to very hot. Dry fry the onion, tomatoes and garlic until charred all over, then tip into a small food processor with the chipotle, pulse until combined, then season well.
- STEP 2
Tip the squash into a microwaveable bowl with a splash of water, cover with clingfilm and microwave for 10 minutes until really soft. (Or steam until tender). Mash with a fork and season. Add the black beans and mash again, then stir in the jalapeño, cheddar, coriander and lime. Divide between the 4 tortillas and spread onto half of the rounds. Fold the other half over and squash down until they hold together. Heat in a dry frying pan until golden and crisp, and the filling is hot. Cut into wedges and serve with the salsa, lime wedges and more coriander.
