Black Bean And Butternut Squash Quesadillas Recipe

These quesadillas are a delicious and satisfying vegetarian option perfect for lunch or dinner. The combination of sweet butternut squash, savory black beans, and melty cheese creates a flavor explosion in every bite.


For the Butternut Squash

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Quesadillas

  • 8 flour tortillas
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • Pinch of cayenne pepper (optional)
  • 2 cups grated Monterey Jack cheese (or your favorite cheese)
  • Optional toppings: chopped fresh cilantro, sliced avocado, salsa, sour cream


1. Roast the Butternut Squash

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly golden brown.

2. Season the Black Beans

  • While the squash roasts, heat olive oil in a small skillet over medium heat.
  • Add the black beans and spices (chili powder, cumin, oregano, cayenne pepper) and cook for 2-3 minutes, stirring occasionally, to warm the beans and toast the spices.

3. Assemble the Quesadillas

  • Heat a large griddle or skillet over medium heat.
  • Place one tortilla on the griddle. Sprinkle with 1/4 cup of cheese.
  • Top with a quarter of the roasted butternut squash and a quarter of the seasoned black beans.
  • Add another 1/4 cup of cheese on top.

4. Cook the Quesadillas

  • Fold the tortilla in half to form a half-moon quesadilla. Cook for 2-3 minutes per side, or until golden brown and crispy. The cheese should be melted.
  • Repeat with remaining tortillas and filling.

5. Serve

  • Cut the quesadillas into wedges and serve hot with your favorite toppings like chopped fresh cilantro, sliced avocado, salsa, or sour cream.


  • For a quicker prep, you can use pre-cubed butternut squash from the grocery store.
  • If you don’t have Monterey Jack cheese, you can substitute it with another type of melting cheese like cheddar, mozzarella, or pepper jack.
  • To make these quesadillas vegan, use vegan cheese and omit the optional toppings that aren’t vegan.
  • Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.


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