Vegan Butternut Squash & Black Bean Quesadillas

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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! These vegan Butternut Squash Quesadillas are one of my favorite quick and easy vegan meals! 

This vegan quesadilla recipe has easily become one of my favorites because it is:

  • Oil-free and low-fat
  • Takes 35 minutes to prepare
  • Filling 
  • Nutritious
  • Delicious
  • Goes great with Guacamole (and I looove gauc!)

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 quesadilla 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 vegan butternut squash quesadillas are bomb with some guacamole, so here is a quick and easy guacamole recipe: 

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

  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 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, add a layer of black beans, 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.

    I hope you enjoyed this easy vegan butternut squash quesadilla recipe. If you try it, let me know in the comments below =] 

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