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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

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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