Black bean and squash quesadillas with smoky chipotle salsa

Name: Black bean and squash quesadillas with smoky chipotle salsa
Total time: 30 min
Ingredients: onion ½, cut into wedges; tomatoes 2, seeded and halved; garlic 1 clove, peeled; chipotle chilli 1, soaked in hot water for 10 minutes (or 2 tsp chipotle paste); butternut squash 400g, peeled and diced; black beans 200g from a tin, rinsed and drained; jalapeño chilli 1, seeded and diced; cheddar 30g, grated; coriander a bunch, finely chopped; lime ½, juiced plus wedges to serve; tortillas 4

30 minutes
serves 4
Easy

These black bean and squash quesadillas with smoky chipotle salsa are vegetarian, ready in 30 minutes and under 300 calories, making them perfect for a speedy midweek meal

October 19, 2015 at 8:41 am

Ingredients

onion ½, cut into wedges
tomatoes 2, seeded and halved
garlic 1 clove, peeled
chipotle chilli 1, soaked in hot water for 10 minutes (or 2 tsp chipotle paste)
butternut squash 400g, peeled and diced
black beans 200g from a tin, rinsed and drained
jalapeño chilli 1, seeded and diced
cheddar 30g, grated
coriander a bunch, finely chopped
lime ½, juiced plus wedges to serve
tortillas 4

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.