Dinner / Mexican-inspired
Roasted Squash Black Bean Quesadillas
Sweet roasted squash, black beans and vegetarian cheddar fill crisp skillet quesadillas. Lime lifts the soft, hearty filling.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in wheat tortillas; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Toss squash with oil, cumin and salt and roast for 25–30 minutes until soft.
Mash squash roughly with black beans and lime juice.
Spread filling over half of each tortilla, add cheddar and fold closed.
Cook in a dry skillet over medium heat for 2–3 minutes per side until crisp and the cheese has melted.
0 of 4 steps complete
A little kitchen know-how
- Do not overfill the tortillas so they can seal and flip easily.
Make it yours & keep it well
Use vegan cheese and vegan tortillas for a plant-based version.
Storage: Refrigerate filling for 3 days; assemble and cook quesadillas fresh.
Estimated nutrition per serving
560 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate filling for 3 days; assemble and cook quesadillas fresh.
How can I make this vegan?
Use vegan cheese and vegan tortillas for a plant-based version.
Keep the good food coming.
Black Bean Sweet Potato Tacos
Roasted sweet potatoes and warm black beans fill soft corn tortillas, with lime-dressed cabbage and mashed avocado for fresh contrast.
Smoky Jackfruit Taco Filling
Young jackfruit shreds into a smoky tomato taco filling with cumin and paprika. Use jackfruit in brine and serve in warmed corn tortillas.
Pinto Bean Rice Burritos
Soft pinto beans in a spiced tomato sauce join rice and lime-avocado in warm tortillas. Roll tightly for an easy vegetarian lunch or dinner.