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Black bean and squash quesadillas

Black bean and squash quesadillas

Name: Black bean and squash quesadillas
Total time: 30 min
Yield: 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

Published: October 19, 2015 at 8:41 AM

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serves 4

Easy

Total time: 30 mins

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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

Vegetarian

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

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.

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