Description
Delight in these vibrant quesadillas, featuring creamy butternut squash and hearty black beans. Ready in just 30 minutes, they make a perfect meal for busy nights or gatherings.
Ingredients
Scale
- 2 cups diced butternut squash
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 4 large flour or corn tortillas
- Olive oil for cooking
Instructions
- Peel and dice butternut squash into small cubes.
- In a medium skillet over medium heat, add a splash of olive oil. Add diced butternut squash, salt, pepper, cumin, and chili powder. Sauté for about 10 minutes until soft.
- Stir in the rinsed black beans and heat through for an additional 5 minutes.
- Spread cheese on half of each tortilla.
- Spoon the butternut squash and black bean mixture over the cheese. Fold tortillas over like wallets.
- Heat another skillet over medium heat with a bit more oil if necessary. Cook each quesadilla until golden brown on both sides, about 3 minutes per side.
- Cut into wedges and serve hot with toppings like sour cream or salsa.
Nutrition
- Serving Size: 1 quesadilla (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 30mg
Keywords: - For added flavor, consider including jalapeños or fresh cilantro. - Customize by swapping black beans for pinto beans or adding other vegetables such as spinach or bell peppers. - Avoid overfilling the tortillas to ensure easy flipping.