Vegan Squashadillas


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 382.5
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,008.2 mg
  • Total Carbs: 70.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 10.2 g

View full nutritional breakdown of Vegan Squashadillas calories by ingredient
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Introduction

You're probably familiar with quesadillas made from tortillas and cheese. Squashadillas look deceptively similar- but they're dairy free. Cut them into triangles and dip in salsa for a great party snack. You're probably familiar with quesadillas made from tortillas and cheese. Squashadillas look deceptively similar- but they're dairy free. Cut them into triangles and dip in salsa for a great party snack.
Number of Servings: 4

Ingredients

    2 and 1/2 cups leftover cooked butternut squash or frozen squash warmed in the microwave
    2/3 cup salsa
    Pinch of salt (optional)
    8 small flour tortillas
    Toppings: salsa, tomatoes, tofu sour cream, guacamole

Directions

Combine squash, salsa, and salt, if using, in a bowl.
Spread 1/4 of mixture onto one tortilla and top with another tortilla. Press down lightly to make sure tortillas hold together while cooking (You can also make half-sized squashadillas by spreading filling over 1/2 of a tortilla and folding it over.)
Heat a nonstick griddle or large nonstick frying pan and place the squashadilla on the griddle. Heat for about 2 minutes, use a spatula to flip squashadilla, and heat for 2 mintues more.
Continue flipping and heating until golden brown and starting to crisp on both sides, about 5 or 6 minutes in all. Use spatula to transfer to a plate, cool for a minute, and cut into halves, quarters, or wedges. Repeat for each squashadilla.
Variation: For Beanadillas, substitute a 15 ounce can of vegetarian refired beans for the squash. Add soy or dairy cheese if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user ANNEMARI.

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