Description
Savor the delightful combination of sweet butternut squash and hearty black beans in these quick and delicious quesadillas, perfect for any meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1.5 cups shredded cheese (Monterey Jack or cheddar)
- 4 large flour tortillas
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, pepper, cumin, and chili powder. Spread on a baking sheet and roast for about 20 minutes until tender.
- In a large bowl, combine the roasted butternut squash with black beans and half of the shredded cheese. Mix well.
- Heat a non-stick skillet over medium heat.
- Place one tortilla in the skillet, add some filling on one half, sprinkle with additional cheese, then fold the tortilla over.
- Cook for about 3-4 minutes on each side until crispy and golden brown. Repeat with remaining tortillas and filling.
- Transfer cooked quesadillas to a cutting board, let cool briefly, then slice into wedges.
Nutrition
- Serving Size: 1 quesadilla (approx. 150g)
- Calories: 390
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 40mg
Keywords: - For added crunch, consider incorporating sautéed bell peppers or onions into the filling. - Whole wheat tortillas can be used for a healthier alternative. - Leftovers can be stored in an airtight container for up to three days.