This veggie packed quesadilla is a hearty and delicious meal when you want something simple, easy, and nourishing! It has limited prep and once all veggies are cooked, it’s ready in under 10 minutes, plus it has beans for protein and fiber and is full of spices!
What is a quesadilla?
Quesadillas originated in Mexico and are stuffed tortillas typically made with cheese, meats, and spices! There are so many different combos you could put inside and they can be made vegan or vegetarian!
What you will need for this recipe:
- Medium Pan
- Tortillas: I like to use grain free and gluten free tortillas
- Butternut Squash
- Yellow Onion
- Bell Pepper
- Spinach
- Black Beans
- Chili Powder
- Cumin
- Salt
- Avocado (optional)
Tips:
- You can prep your butternut squash in advance and store it in the refrigerator for up to 4 days
- You will want to cook your quesadilla over medium heat and not a high heat
- Make sure you have a large enough pan, ideally 10’’ or bigger
- Chop up your vegetables small so they don’t fall out of the quesadilla
- You can add cheese if you’re not dairy free and I would suggest one that melts easily like cheddar
- You can substitute mushrooms, zucchini, or cauliflower for the bell peppers
- You can substitute sweet potato for butternut squash
- You can substitute kidney beans or pinto beans for the black beans
Delicious bean salads to pair with your quesadilla:
Butternut Squash Quesadilla
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1 small butternut squash, roasted
- 1 tbsp olive oil (+ extra to coat butternut squash)
- 1/2 yellow onion, diced
- 1/2 bell pepper, diced
- 2 cups spinach
- 1 15oz can black beans
- 1/2 tsp chili powder
- 1/4 tsp cumin
- sprinkle of salt
- 5 gluten-free tortillas
- 1 large avocado
- 1 lime
Instructions
- Preheat the oven to 400 degrees and cut butternut squash lengthwise, scoop out seeds, coat with olive oil and place on a baking tray lined with parchment paper.
- Cook for 40 minutes or until soft.
- While the squash cooks, dice your onions and pepper, and then rinse and drain your beans.
- In a medium pan over medium heat, add your olive oil and your onions. Cook onions until they are soft and they start to brown, about 5-6 minutes. Add in the peppers and continue to cook until soft, about 5 minutes. Add in spinach and cook until it wilts. Add beans and spices (chili powder, cumin, salt) to the pan and mix everything together and cook for 3-4 minutes. Move the whole mixture to a bowl.
- Remove squash from the oven, let it cool, then scoop out the squash and place in a bowl and mash with a fork.
- Cut the avocado in half, remove the pit, scoop out the inside and mash it up in a small bowl.
- Add a tortilla to the pan (you can add a little oil if you’re not using a non-stick pan) and cook each side for 30 seconds.
- Fill up one half of the tortilla with some mashed avocado, ¼ cup of the veggie mix, and ¼ cup of the mashed butternut squash. Add a squeeze of lime and fold the other half of the tortilla over the filled part, fully enclosing all the vegetables.
- Cook on both sides for 2-3 minutes until golden brown, slice it into pieces, and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
