Butternut, Black Bean and Chipolte Quesadillas Reci

Name: Butternut, Black Bean and Chipolte Quesadillas Recipe kchurchill5
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled, cut and cooked and mashed; 2 cans black beans(drained and rinsed); 2-3 chipoltes in adobo, diced fine; 1 small red onion diced; 1 Tablespoon fresh cilantro chopped; 1 tablespoon ground cumin; 2 teaspoons minced garlic; Salt and pepper to taste; Olive oil to saute the vegetables and to brush on the tortillas; Monterey Jack or Pepperjack cheese, or even a Mexican blend is fine grated; Flour tortillas

Servings: persons

1 medium butternut squash, peeled, cut and cooked and mashed
2 cans black beans(drained and rinsed)
2-3 chipoltes in adobo, diced fine
1 small red onion diced
1 Tablespoon fresh cilantro chopped
1 tablespoon ground cumin
2 teaspoons minced garlic
Salt and pepper to taste
Olive oil to saute the vegetables and to brush on the tortillas
Monterey Jack or Pepperjack cheese, or even a Mexican blend is fine grated
Flour tortillas

1
Peel, dice and cook your squash which ever method you like the best.
2
Add to a large bowl and mash.
3
Now in a small saute pan with a little olive oil add the onion, garlic and chipoltes.
4
Cook just a few minutes until slightly soft.
5
Add the black beans, cumin, salt, pepper and cilantro and stir until well mixed and heated.
6
Add the bean mixture to the squash and mix well.
7
Now take a flour tortilla and put some of the mixture on one half of the tortilla and top with the cheese.
8
Fold over brush each side with olive oil and cook on a grill pan if possible ... or and outside grill, or even just a saute pan.
9
If you want, bake at 425 as well.
10
To me, the grill pan works best.
11
Serve, let set just a minute till the cheese slightly sets up and then cut into wedges.
12
Top with sour cream and chopped scallions.
13
Guacamole or salsa would also be a nice addition.
14
!

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium butternut squash, peeled, cut and cooked and mashed, 2 cans black beans(drained and rinsed), 2-3 chipoltes in adobo, diced fine, 1 small red onion diced, and more.

Yes, Butternut, Black Bean and Chipolte Quesadillas Recipe kchurchill5 falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut, Black Bean and Chipolte Quesadillas Recipe kchurchill5

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions