Vegan Chipotle Butternut Squash Black Bean Quesadillas Recipes
BLACK BEAN AND BUTTERNUT SQUASH QUESADILLAS
A vegetarian quesadilla made from creamy butternut squash, cheese, black beans, and spicy salsa in a crisp tortilla!
Provided by Lindsay Moe
Categories Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Spray a large griddle or skillet with cooking spray and heat over medium heat.
- Working in batches as necessary, place one tortilla on the griddle and spread with 1/4 cup squash. Sprinkle with 1/4 cup cheese. Add a quarter of the black beans and drizzle with about 3 tablespoons of salsa. Top with another 1/4 cup cheese and finish with a tortilla.
- Heat 5 minutes per side or until browned and crispy as desired. Transfer to a plate and use a pizza cutter to slice into wedges. Serve hot with sour cream, avocado, and lime.
Nutrition Facts : Calories 522 kcal, Carbohydrate 57 g, Protein 26 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 50 mg, Sodium 1582 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
VEGAN CHIPOTLE BUTTERNUT SQUASH & BLACK BEAN QUESADILLAS
So much flavor packed into these simple quesadillas! Creamy butternut squash roasted with chipotle peppers, black beans, a good hit of lime and fried up golden-crisp - so good. Don't forget the Avocado Crema sauce on the side!
Provided by Kare for Kitchen Treaty
Categories dinner
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Place cubed butternut squash in a medium bowl and add minced chipotles in adobo, olive oil, salt, and pepper. Toss until chipotle is well-distributed. Pour squash onto a large rimmed baking sheet and spread into a single layer. Place in oven.Bake, stirring once or twice, 25-30 minutes until fork-tender and golden in places. Pull from oven and set aside.
- Place a large saute pan over medium heat to warm up while you assemble your first quesadilla.
- To assemble the quesadillas, lay out one flour tortilla. Add 1/4 of the squash. Using a fork, mash the squash. Add 1/4 of the beans. Squeeze some lime juice over the beans and squash and cover with the second tortilla, pressing down to help the quesadilla hold together. Repeat with remaining three quesadillas.
- Cook, one at a time. Add 1 tablespoon of oil to the hot pan. Use a spatula/turner to distribute the oil around the entire surface of the pan. When the oil is hot, carefully transfer the quesadilla to the pan and cook until the tortilla is puffed and golden, then flip, cooking the other side until puffed and golden.
- Use the spatula to transfer the quesadilla to a cutting board and, using a chef's knife, cut into wedges. Transfer to a plate and serve with avocado crema or salsa.
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- To make the chipotle lime crema: Process all of the ingredients in a food processor until smooth. Adjust to taste, if needed (add more chipotle chiles, more garlic, maybe a dash of salt, etc.). Set aside to thicken up slightly.
- Meanwhile, make the quesadillas: In a small bowl, combine the butternut squash, cilantro, taco seasoning and lime juice. Adjust to taste, if needed.
- In a large skillet over medium heat, heat the oil. Place one tortilla in the skillet; spread the butternut squash mixture on top. Top with the black beans, then sprinkle with the cheese (go ahead; you can add extra cheese if you want). Top with the second tortilla. Cook 3 to 5 minutes on one side until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla over and cook another 3 to 4 minutes on the other side until the bottom tortilla is golden brown and crispy and the cheese is melted.
- Cut the quesadilla into wedges; serve with the crema on the side or spooned on top, along with extra cilantro and/or other toppings like salsa or diced tomatoes, sliced jalapenos and guacamole.
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