30 Minute Butternut Squash Black Bean Quesadillas
Savor the delightful combination of sweet roasted butternut squash and hearty black beans wrapped in a crispy tortilla with melted cheese. Perfect for busy weeknights or casual gatherings, these quesadillas are quick to prepare and bursting with flavor. In just 30 minutes, you can enjoy a nutritious meal that pleases everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes 4 servings 1x
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 1 cup butternut squash, diced
- 1 can (15 oz) black beans, drained and rinsed
- 4 tortillas (flour or corn)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
Instructions
- Peel and dice the butternut squash into half-inch cubes.
- Heat olive oil in a pan over medium heat. Add the butternut squash, salt, cumin, and chili powder; sauté for 8 minutes until tender.
- Stir in the black beans and cook for an additional 2 minutes until heated through.
- On one half of each tortilla, sprinkle shredded cheese, add a scoop of the butternut squash-black bean mixture, then fold over.
- Cook each assembled quesadilla in the same pan for 3-4 minutes per side until golden brown and crispy.
- Slice into wedges and serve hot with salsa or guacamole.
Nutrition
- Serving Size: 1 quesadilla (approximately 150g)
- Calories: 330
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg
Keywords: For extra flavor, consider adding jalapeños or other spices to the filling. Swap out butternut squash for sweet potatoes or zucchini for a different twist. Leftover quesadillas can be stored in an airtight container in the fridge for up to three days.