Black bean and squash quesadillas
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
- ½ onioncut into wedges
- 2 tomatoesseeded and halved
- 1 clove garlicpeeled
- 1 chipotle chillisoaked in hot water for 10 minutes (or 2 tsp chipotle paste)
- 400g butternut squashpeeled and diced
- 200g from a tin black beansrinsed and drained
- 1 jalapeño chilliseeded and diced
- 30g cheddargrated
- a bunch corianderfinely chopped
- ½ limejuiced plus wedges to serve
- 4 tortillas
Nutrition: per serving
- kcal237
- fat3.5g
- saturates1.7g
- carbs38g
- sugars0g
- fibre7.5g
- protein9.7g
- salt0.7g
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.