Black bean& butternut squash quesadillas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 675.2
  • Total Fat: 30.0 g
  • Cholesterol: 50.0 mg
  • Sodium: 904.4 mg
  • Total Carbs: 77.7 g
  • Dietary Fiber: 8.0 g
  • Protein: 26.3 g

View full nutritional breakdown of Black bean& butternut squash quesadillas calories by ingredient
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Number of Servings: 4


    2 c butternut squash, peeled & cut into 1/2-inch cubes
    1 T olive oil + more to brushing on the tortillas
    1 med red onion, chopped
    1 garlic clove, minced
    1 Fresno chile, seeded & chopped
    1 c black beans, drained & rinsed
    1 1/2 - 2 c grated Mexican cheese mix
    8 fajita size tortillas


Preheat oven to 400 F.

Place the squash in a small roasting pan. Drizzle with 1/2 tablespoon of the olive oil & sprinkle with salt. Stir to coat. Roast for about 40 minutes, stirring occasionally, until the squash is light brown & soft. Set aside. Turn oven down to 375 F.

Heat 1/2 tablespoon of olive oil in a sauté pan. Add the onions & garlic & cook until the onions are soft & translucent. Stir in the chiles, squash & beans & heat through.

Brush a little olive oil on one side of 4 tortillas & place oil side down on baking sheets. Divide the bean & squash mixture between the 4 tortillas. Top each with cheese. Place a second tortilla on top of each & press down with the palm of your hand. Brush a little olive on the top tortillas. Place in the oven & bake for 12 minutes or until the tortillas are crisp & starting to brown.

Serve with sour cream & salsa

Makes 4 quesadillas

Number of Servings: 4

Recipe submitted by SparkPeople user JENNI329.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • Very Good
    I make a similar recipe, but eat as tacos. I saute everything, rather than roasting the squash, and I used refried black beans. I also use a little cinnamon. This time I did it your way, but added the cinnamon. Turned out great (and was easier!). - 11/20/10

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