Description
Delight in the vibrant flavors of roasted butternut squash and black beans wrapped in crispy tortillas. Perfect for quick meals or gatherings!
Ingredients
Scale
- 2 cups butternut squash, peeled, seeded, and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 4 large tortillas (flour or corn)
- Olive oil for cooking
- Sour cream or Greek yogurt, to taste
- Fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, pepper, chili powder, and cumin.
- Spread on a parchment-lined baking sheet and roast for about 20 minutes until tender.
- In a bowl, combine the roasted butternut squash with black beans and half of the shredded cheese. Mix well.
- Lay out tortillas on a flat surface. Spoon filling onto one half of each tortilla and top with additional cheese.
- Fold each tortilla over to create a half-moon shape.
- Heat a skillet over medium heat with a little olive oil.
- Cook each quesadilla for about 3-4 minutes per side until golden brown and crispy.
- Remove from heat and let cool slightly before slicing into wedges.
- Serve hot with sour cream or Greek yogurt and garnish with cilantro if desired.
Nutrition
- Serving Size: 1 quesadilla (170g)
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg
Keywords: For added flavor, consider mixing in jalapeños or corn. Leftover quesadillas can be stored in an airtight container in the fridge for up to three days. Reheat in a skillet for best results.