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    Home » Vegetarian Mexican Recipes

    Black Bean and Butternut Squash Quesadillas

    Lindsay Moe

    26455 shares

    Black Bean and Butternut Squash Quesadillas are healthy, cheesy, and satisfying. They’re easy to make vegan or gluten-free and will easily become your new favorite flavor combo!

    Black Bean and Butternut Squash Quesadillas on a plate topped with jalapenos and sour cream.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    This has been hands down my favorite quesadilla filling for over ten years. Let’s talk about it!

    We’re using staples like black beans, butternut squash, salsa, and cheese to make an easy vegetarian dinner. This recipe is incredibly simple and inexpensive, but it’s full of flavors and textures that I find really satisfying.

    Quesadilla filling ideas

    Quesadillas are great because you can mix and match different fillings to create different flavors or use up what you have on hand. I’ve found black beans and butternut squash to be a few of my favorites, but it would also be great with sweet potatoes, bell peppers, or mushrooms.

    The butternut squash is so incredibly creamy, and the black beans give these quesadillas plenty of protein. That’s what makes this one of my favorite meatless meal ideas for a busy weeknight.

    Butternut squash puree in a small bowl.

    We’re roasting the butternut squash for maximum flavor, then turning it into a puree. If you don’t want to make butternut squash puree you can use roasted butternut squash cubes or even just mash up some cooked butternut squash.

    You can even buy pre-diced squash at most grocery stores if you’re afraid of cutting open a squash. So many options!

    Ingredients

    • Flour tortillas
    • Cheddar and monterey jack cheese mix
    • Butternut squash puree
    • Black beans
    • Salsa
    All of the ingredients used to make black bean and butternut squash quesadillas.

    How to make black bean and butternut squash quesadillas

    1. Drizzle olive oil on a large griddle or skillet and heat over medium heat.
    2. Working in batches as necessary, place one tortilla on the griddle and spread one half with ¼ cup squash.
    3. Sprinkle with ¼ cup cheese. Add a quarter of the black beans and drizzle with about 3 tablespoons of salsa. Top with another ¼ cup cheese and fold over the tortilla.
    4. 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.

    Top tips

    How to cook butternut squash for quesadillas

    I really like cutting my squash into cubes and roasting for maximum flavor before turning it into a puree. If I’m feeling super lazy, sometimes I won’t puree it and will just add the cubes right to the quesadilla.

    If you’re set on a puree and don’t want to do a lot of cutting, you can simply cut your squash in half, remove the seeds, and roast cut side down in a roasting pan at 400ºF for 60-90 minutes or until easily pierced with a fork.

    How to cook quesadillas

    I always make these quesadillas (and a million other things) on my Presto Griddle (<– affiliate link) because it makes it easy to cook a few at a time. You could also make them on a stovetop griddle or in a skillet.

    Black Bean and Butternut Squash Quesadillas on a plate topped with jalapenos and sour cream.

    What to serve with vegetarian quesadillas

    I love serving vegetarian quesadillas with sour cream, avocado, and even more salsa (here’s my personal favorite salsa for adding to recipes) on the side. You could also serve alongside your favorite rice or quinoa.

    Ideas to customize your vegetarian quesadillas:

    • Use salsa verde as the salsa
    • Swap the butternut squash puree for sweet potato puree
    • Swap the black beans for cooked shredded chicken or pork if cooking for a meat eater
    • Use corn tortillas in place of flour tortillas for a gluten-free option
    • Leave out the cheese to make it vegan or swap it for a more traditional Mexican cheese like Oaxaca
    • Add a layer of guacamole on top of the squash
    Black Bean and Butternut Squash Quesadillas on a plate topped with jalapenos and sour cream.

    More quesadilla ideas

    • Corn and Sweet Pepper Quesadillas
    • Chipotle Veggie Quesadillas

    More butternut squash recipes

    • Butternut Squash Puree
    • Butternut Squash Cake
    • Butternut Squash Risotto
    • Vegetarian Enchiladas with Butternut Squash and Black Beans
    • Butternut Squash Pasta
    • Winter Salad with Butternut Squash
    • Butternut Squash Pizza
    Black Bean and Butternut Squash Quesadillas on a plate topped with jalapenos and sour cream.
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    Black Bean and Butternut Squash Quesadillas on a plate topped with jalapenos and sour cream.

    Black Bean and Butternut Squash Quesadillas

    A vegetarian quesadilla made from creamy butternut squash, cheese, black beans, and spicy salsa in a crisp tortilla!
    3.69 from 41 votes
    Print Pin Rate SaveSaved!
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 522kcal
    Author: Lindsay Moe

    Ingredients

    • 8 taco size flour tortillas
    • 2 cups cheddar and monterey jack cheese mix
    • 1 cup butternut squash puree
    • 15 ounces black beans, rinsed and drained
    • 1 cup salsa, or to taste

    Instructions

    • 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 ¼ cup squash.
    • Sprinkle with ¼ cup cheese. Add a quarter of the black beans and drizzle with about 3 tablespoons of salsa. Top with another ¼ cup cheese and fold over the 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

    Calories: 522kcal | Carbohydrates: 57g | Protein: 26g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 1582mg | Potassium: 773mg | Fiber: 10g | Sugar: 6g | Vitamin A: 4465IU | Vitamin C: 11.5mg | Calcium: 559mg | Iron: 4.9mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Mother says

      November 10, 2011 at 3:58 pm

      That looks wonderful. I’m going to have to try this one. Dad gets hungry just reading your blog.

      Reply
    2. [email protected] says

      January 18, 2012 at 5:07 pm

      Hi Lindsay~ Another Lindsay here, a first-time visitor, just wanted to say this looks amazing! I will be making this (and maybe blogging about it) really soon! My husband and I don’t eat much meat either, so I adore that your blog has a ton of great meat-less entrees. Thanks!

      Reply
    3. Salli Vannucci says

      December 11, 2017 at 7:45 pm

      Do you cook the buternut squash to get the puree?

      Reply
      • Lindsay Moe says

        December 13, 2017 at 1:44 pm

        Yes, I usually cube it and roast in a 400ºF oven for about 45 minutes, then throw it in the food processor with a little water. You could also cook it whole and mash or puree it, or just throw the cubes in there!

        Reply
    4. Rachel @ i love my disorganized life says

      January 10, 2018 at 11:42 am

      We are trying to add more veggies to our meals, will have to try this!

      Reply
      • Lindsay Moe says

        January 10, 2018 at 1:52 pm

        Good for you, I hope you enjoy it!

        Reply
    5. Megan says

      January 10, 2018 at 1:36 pm

      These look delicious. We’ve been trying to use black beans more so this recipe is being saved!

      Reply
      • Lindsay Moe says

        January 10, 2018 at 1:52 pm

        Thanks Megan!

        Reply
    6. Megan @ MegUnprocessed says

      January 11, 2018 at 10:52 am

      Love this combo! Wish I had some now!

      Reply
      • Lindsay Moe says

        January 11, 2018 at 3:54 pm

        Thanks Megan!

        Reply
    7. Danielle says

      December 30, 2018 at 7:07 pm

      5 stars
      These were fantastic… will be making them again and again and again. If these were on a menu someplace, I’d order them every time. So good.

      Reply
      • Lindsay Moe says

        January 02, 2019 at 9:55 am

        This comment makes me so happy! It’s absolutely one of my favorite meals as well, the flavor combo just can’t be beat!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    26455 shares