Black bean and squash quesadillas with smoky chipotle salsa

  • serves 4
  • Easy

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



  • onion ½, cut into wedges
  • tomatoes 2, seeded and halved 
  • garlic 1 clove, peeled
  • chipotle chilli 1, soaked in hot water for 10 minutes (or 2 tsp chipotle paste)
  • butternut squash 400g, peeled and diced
  • black beans 200g from a tin, rinsed and drained 
  • jalapeño chilli 1, seeded and diced
  • cheddar 30g, grated
  • coriander a bunch, finely chopped
  • lime ½, 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.

Nutritional Information

  • Kcals 237
  • Carbs 38g
  • Protein 9.7g
  • Fat 3.5g
  • Salt 0.7g
  • Saturates 1.7g
  • Fibre 7.5g