It is finally Fall, which is great because I love seasonal recipes! However, I also love Mexican food…but why not have both?!
This vegan quesadilla recipe has easily become one of my favorites because it is:
- Oil-free and low-fat
- Takes 30 minutes to prepare
- Goes great with Guacamole
If you have a food processor, you can make these healthy quesadillas super fast, but don’t worry if you do not have one yet. You can easily mash the squash by hand and mix in the other ingredients.
For this recipe, I tested my mom’s new food processor that came with her Ninja blender. I pulsed the squash mixture for about 30 seconds to get to the perfect consistency.
These butternut squash quesadillas are bomb with some guacamole.
How to make quick & easy guacamole:
Mash 1 avocado, mix in onion powder, garlic powder, salt, and pepper to taste. Optional: add chopped tomato and/or hot sauce or salsa
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Vegan Butternut Squash & Black Bean Quesadillas
- Total Time45 min
- Yield4 servings
- 1 small butternut squash (6-7 inches long), peeled and chopped
- 1/2 sweet onion, diced
- 1/3 cup nutritional yeast
- 2 tsp cumin
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 3 cups cooked black beans
- Tortillas of your choice
Steam the butternut squash for 15 minutes. Meanwhile, saute the onion in a small pan for 4-5 minutes.
Add the squash, onion, and seasonings to a food processor and blend until well combined and still a little bit chunky.
Spread the squash mixture onto half of a tortilla, then fold into a half circle. Repeat until the squash mixture is gone.
Heat a nonstick skillet to medium heat and cook each quesadilla for about 3 minutes on each side, making sure to not burn it. It should be golden and a little crispy.
Serve warm and top with some guacamole, salsa, and vegan sour cream if desired.