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–+ servings

Butternut Squash Quesadilla

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Lunch & Dinner
Servings 5

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!
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