Vegan Butternut Squash and Black Bean “Quesadillas” are a whole-foods plant-based friendly meal that is perfect for a healthy lunch or dinner. Top these cheese-less, savory quesadillas with guacamole and pico de gallo and eat the whole thing, guilt-free!
Why You'll Love These Squash Quesadillas
I always thought that a quesadilla without cheese was a ridiculous thought…but I was very wrong! I am so happy that I opened my eyes to whole foods plant based cheese-less quesadillas (aka Squash-A-Dillas)! These vegan quesadillas are one of my favorite quick and easy vegan meals! Here are a few reasons you’ll love them too:
- WFPB Friendly: These oil-free quesadillas are made with simple, whole food ingredients like squash, black beans, and spices, for a whole-foods plant-based diet recipe that is flavorful and easy.
- Quick and Easy: Ready in about half an hour for a filling and satisfying meal that is easy to make and fuss-free.
- Nutritious and Delicious: Seasoned and steamed butternut squash is used in place of cheese in these dairy-free quesadillas and paired with black beans for a meal that with 18 grams of fiber, 20 grams of protein, nearly 50% of daily iron and 25% of daily potassium in each serving that is under 500 calories.
Equipment Needed
- Vegetable peeler
- Cutting board
- Chopping knife
- Steam pot or stock pot with steam basket
- Food processor or potato masher
- Non-stick skillet
Ingredients for Butternut Squash-a-dillas
- Butternut squash
- Onion. I prefer to use sweet onion in this recipe, but any onion will work.
- Nutritional yeast. This will be blended with the squash to add a savory, cheese-like flavor.
- Spices. Including cumin, smoked paprika, chili powder, garlic powder, and onion powder.
- Black beans. You can use canned or cooked from dried beans.
- Tortillas. I used flour tortillas, but this can be made gluten-free if needed or more WFPB by using sprouted grain tortillas, if you prefer.
How to Make Vegan Squash Quesadillas
Step One – Prepare the Squash and Onion
Peel and chop the butternut squash and remove the seeds. Add to a steam pot with 1-2 inches of water and steam for 15 minutes, until soft. While the squash steams, chop the onion and sauté with a little water or oil for 4-5 minutes.
Step Two – Combine with Seasonings
Add the squash, onion, nutritional yeast, and spices to a food processor, and pulse until well combined, but with some small chunky texture remaining. Alternatively, you can mash the squash and seasonings with a potato masher in a mixing bowl.
Step Three – Prepare Quesadillas
Spread the squash mixture onto one half of a tortilla and spoon on the black beans. Add hot sauce here, if desired, and fold the tortilla over to cover the squash and beans.
Step Four – Cook Until Toasted
Heat a non-stick skillet to medium heat and cook each quesadilla for about 3 minutes on each side, until golden. Keep an eye on it so it doesn’t burn or stick.
Enjoy warm and top with guacamole, salsa, or desired toppings!
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Storage and Meal Prep Tips
- Storage: Keep the squash mixture stored separately from the black beans in sealed containers in the fridge for up to 5 days.
- Meal Prep: The quesadillas do not store well after cooking, the tortillas will become soggy. It is best to prepare the quesadilla filling ingredients and store them until ready to prepare the quesadillas.
- Freezing: For a meal prep, it is possible to prepare the quesadillas, wrap in foil, place in a sealed container or freezer bag, and freeze for up to 30 days. To reheat, it is best in the oven at 350 F (180 C) until heated through.
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Butternut Squash & Black Bean Quesadillas
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Dairy-Free, Vegan, Vegetarian
Description
Easy and wholesome dairy-free quesadillas made with seasoned cheesy butternut squash and black beans. Top these vegan quesadillas with creamy guacamole and fresh Pico de Gallo for a healthy, Mexican-inspired plant based meal.
Ingredients
- 1 small butternut squash (~6 to 7-inches)
- 1/2 medium onion, diced
- 1/3 cup nutritional yeast
- 2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups cooked black beans (15 oz. can, drained)
- Hot sauce (optional)
- Tortillas of choice
Instructions
- Peel and chop the butternut squash and remove the seeds. Add to a steam pot with 1-2 inches of water and steam covered for 15 minutes, until soft. While the squash steams, chop the onion and sauté with a little water or oil for 4-5 minutes.
- Add the squash, onion, nutritional yeast, and spices to a food processor, and pulse until well combined, but with some small chunky texture remaining. Alternatively, you can mash the squash and seasonings with a potato masher in a mixing bowl.
- Spread the squash mixture onto one half of a tortilla and spoon on the black beans. Add hot sauce here, if desired, and fold the tortilla over to cover the squash and beans.
- Heat a non-stick skillet to medium heat and cook each quesadilla for about 3 minutes on each side, until golden. Keep an eye on it so it doesn’t burn or stick.
- Enjoy warm and top with guacamole, salsa, or desired toppings!
Notes
Nutritional information is calculated using 8-inch flour tortillas
- Prep Time: 15
- Cook Time: 20
- Category: Dinner, Lunch, Snack
- Cuisine: American, Mexican
Nutrition
- Serving Size: 2 quesadillas
- Calories: 485
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 7 g
- Carbohydrates: 87 g
- Fiber: 18 g
- Protein: 22 g
- Cholesterol: 0 mg
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