Black Bean and Butternut Squash Quesadillas


Serves 4-8

Fairly cheap

Black Bean and Butternut Squash Quesadillas


For 4 Person(s)


  • 8 Whole grain flour tortillas (prefer Ezekiel brand)
  • 2 cup(s) Colby Jack vegan cheese (can mix mozzarella and cheddar - Daiya brand works best)
  • 1 cup(s) Butternut squash puree
  • 1 cup(s) green or red pepper, cubed
  • 15 ounce(s) can black beans, rinsed and drained
  • 1 cup(s) Medium salsa, or to taste

Black Bean and Butternut Squash Quesadillas Directions

  1. Spray a large griddle or skillet with cooking spray and heat over medium heat. 
  2. Working in batches as necessary, place one tortilla on the griddle and spread with 1/4 cup squash. 
  3. Add 1/4 cup peppers. 
  4. Sprinkle with 2 tablespoons to 1/4 cup vegan cheese.
  5. Add a quarter of the black beans and drizzle with about 3 tablespoons of sals. 
  6. Top with another 2 tablespoons to 1/4 cup cheese and finish with a tortilla. *Option, sprinkle with taco seasoning, recipe below, before topping off with a tortilla. 
  7. Heat 5 minutes per side or until browned and crispy as desired. Transfer to a plate and use a pizza cutter to slice into wedges. 
  8. Serve hot with vegan sour cream, shredded lettuce, avocado, and lime. *Option, to add more savory flavor, caramelize onions in a separate sauce pan before assembling quesadillas. 

Nutrition facts

Per Serving

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