Description
When Autumn Cravings Call, Answer with Quesadillas!
Butternut Squash, Black Bean & Monterey Jack Quesadillas
Ingredients
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1 cup roasted butternut squash purée (see note)
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1 cup canned black beans, rinsed & drained
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1½ cups shredded Monterey Jack cheese (or Pepper Jack for heat)
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4 large flour tortillas (or double-layered corn tortillas for GF)
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1 tbsp olive oil (or butter for richer flavor)
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Salt & pepper, to taste
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Optional toppings: sour cream, salsa, guacamole, pickled onions
Pro Tip: Roast squash cubes with a drizzle of maple syrup for extra caramelization! Purée freezes beautifully in 1-cup portions.
Instructions
1. Prepare the Filling:
Spread squash purée evenly over half of each tortilla, leaving a ½-inch border. Season with salt, pepper, and a pinch of smoked paprika if you like.
2. Layer Ingredients:
Sprinkle black beans evenly over the squash layer. Top generously with cheese, adding some cheese directly on the tortilla first to help “glue” the filling together.
3. Fold & Seal:
Fold the empty half of the tortilla over the filling to create a half-moon shape. Press lightly to seal. Don’t worry about small tears—patch with tortilla scraps if needed!
4. Cook to Crispy Perfection:
Heat olive oil in a non-stick or cast-iron skillet over medium heat. Place one quesadilla in the pan and cook 2–3 minutes per side, pressing gently with a spatula to boost crispness. Flip when edges turn golden and cheese starts melting. Cheese oozing? Scrape it back with your spatula—it crisps up deliciously!
5. Rest & Slice:
Transfer cooked quesadilla to a cutting board. Let rest 1 minute to allow cheese to set, then cut into wedges like pizza.
Pro Tip: Keep cooked quesadillas warm in a 200°F (95°C) oven on a rack while finishing the batch.
Notes
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Southwestern Fiesta: Add corn, diced green chiles, and fresh cilantro to filling.
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Protein Power: Mix in shredded chicken or chorizo crumbles.
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Vegan Vibes: Use cashew queso and oil instead of butter.
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Sweet & Savory: Fold in caramelized onions or diced apples.
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Breakfast Edition: Add scrambled eggs and crispy bacon to the filling.
Nutrition
- Calories: 340 cal Per Serving
- Carbohydrates: 35g
- Protein: 15g