Black Bean and Squash Quesadillas

Black Bean and Squash Quesadillas

Black Bean and Squash Quesadillas
An easy dish for all you veggies out there. We have found when using squash to cook a dish that we’re usually left with tonnes of leftovers which we are sure a lot of people let go to waste. DIshes like this are a great way to use up the remaining squash and its banging too.
Serves 4



  • 500g butternut squash seeded and diced 
  • 8 8 inch flour tortillas
  • 75g chopped pickled jalapenos
  • 1 chipotle chilli or 2 tsp chipotle paste
  • 100g shredded mozzarella
  • 60g goats cheese
  • 4 tbsp butter
  •  ½ onion cut into wedges
  • 2 tomatoes, halved
  • 2 cloves garlic peeled
  • 200g black beans, rinsed and drained from their tin
  • ½ lime juiced


  1. Preheat your oven to 160 celsius if fan, 180 if not.
  2. Cut your squash lengthwise and scoop out the seeds.
  3. Lightly brush the squash with melted butter.
  4. Sprinkle with salt and pepper and back for 1 hour.
  5. Scoop out the flesh and let cool.
  6. Mash with a potato masher until really smooth.
  7. Mix with your goat's cheese in a bowl.
  8. Add your black beans and mash again very well.
  9. Dry fry the onion, tomatoes and garlic until charred.
  10. MIx into a food processor with the chipotle and pulse until well mixed.
  11. Season with salt and pepper.
  12. Set aside.
  13. Take your squash mash and add jalapeno, mozzarella and lime juice and mix well.
  14. Divide between 4 tortillas and spread.
  15. Top each with another tortilla and squash down (Pardon the pun)
  16. In a large pan heat ½ tbsp butter over medium heat.
  17. Add a tortilla one at a time and cook for about 3 minutes each side.
  18. Repeat with remaining tortillas until all cooked.
  19. Serve with lime wedges and your chipotle salsa.