These quesadillas are a delicious and satisfying vegetarian option perfect for lunch or dinner. The combination of sweet butternut squash, savory black beans, and melty cheese creates a flavor explosion in every bite.
Ingredients
For the Butternut Squash
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Quesadillas
- 8 flour tortillas
- 1 (15-ounce) can black beans, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- Pinch of cayenne pepper (optional)
- 2 cups grated Monterey Jack cheese (or your favorite cheese)
- Optional toppings: chopped fresh cilantro, sliced avocado, salsa, sour cream
Instructions
1. Roast the Butternut Squash
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly golden brown.
2. Season the Black Beans
- While the squash roasts, heat olive oil in a small skillet over medium heat.
- Add the black beans and spices (chili powder, cumin, oregano, cayenne pepper) and cook for 2-3 minutes, stirring occasionally, to warm the beans and toast the spices.
3. Assemble the Quesadillas
- Heat a large griddle or skillet over medium heat.
- Place one tortilla on the griddle. Sprinkle with 1/4 cup of cheese.
- Top with a quarter of the roasted butternut squash and a quarter of the seasoned black beans.
- Add another 1/4 cup of cheese on top.
4. Cook the Quesadillas
- Fold the tortilla in half to form a half-moon quesadilla. Cook for 2-3 minutes per side, or until golden brown and crispy. The cheese should be melted.
- Repeat with remaining tortillas and filling.
5. Serve
- Cut the quesadillas into wedges and serve hot with your favorite toppings like chopped fresh cilantro, sliced avocado, salsa, or sour cream.
Tips
- For a quicker prep, you can use pre-cubed butternut squash from the grocery store.
- If you don’t have Monterey Jack cheese, you can substitute it with another type of melting cheese like cheddar, mozzarella, or pepper jack.
- To make these quesadillas vegan, use vegan cheese and omit the optional toppings that aren’t vegan.
- Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
