Olive Magazine

Black bean and squash quesadillas

Published: October 19, 2015 at 8:41 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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
Nutrition:
NutrientUnit
kcal237
fat3.5g
saturates1.7g
carbs38g
sugars0g
fibre7.5g
protein9.7g
salt0.7g
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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.

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
  • tortillas

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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