Make these black bean and squash quesadillas, then also check out our chicken quesadillas, vegetarian quesadillas and spinach and feta quesadillas.


  • 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
  • tortillas


  • 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.


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