Butternut, Black Bean and Chipolte Quesadillas

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12-15 quesadillas Easy
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Ingredients (11)

  • 1 medium butternut squash, peeled, cut and cooked and mashed
  • 2 cans black beans(drained and rinsed)
  • 2-3 chipoltes in adobo, diced fine
  • 1 small red onion diced
  • 1 Tablespoon fresh cilantro chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons minced garlic
  • Salt and pepper to taste
  • Olive oil to saute the vegetables and to brush on the tortillas
  • Monterey Jack or Pepperjack cheese, or even a Mexican blend is fine grated
  • Flour tortillas
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Butternut, Black Bean and Chipolte Quesadillas

I think it was about 4 years ago my friend bought several butternut squash at a farmers market. Her husband asked her to get 10 zuchinnis for a dish, instead she got butternut. You can see that she didn’t do the cooking. She just saw squash and that is what she got. Well, she ate one … hated it so, guess who got the rest … me.

Well I made soup, pasta sauce, roasted and risotto; and then ran out of ideas. My friend wanted Mexican so I tried to come up with something. Black bean quesadillas are a favorite of mine so this was the end result.

This is a great appetizer or I enjoy it as a main course.

You can add diced cooked chicken to this which I do quite often, and even use different cheeses if you want. I have also added olives and even fresh avacado slices which was very good. However this is my favorite and quick and easy recipe.

NOTE: Butternut squash can be cooked many ways.
You can roast the squash cut up with olive oil, salt and pepper, or …
You can saute in a pan with a little water or broth until soft, or …
You can even microwave in a bowl with just a tablespoon or two of water covered with
saran wrap if you are in a hurry.

I prefer roasting mine first but not too brown and then mash them. Either methods works.


  1. 1Peel, dice and cook your squash which ever method you like the best. Add to a large bowl and mash.
  2. 2Now in a small saute pan with a little olive oil add the onion, garlic and chipoltes. Cook just a few minutes until slightly soft. Add the black beans, cumin, salt, pepper and cilantro and stir until well mixed and heated.
  3. 3Add the bean mixture to the squash and mix well.
  4. 4Now take a flour tortilla and put some of the mixture on one half of the tortilla and top with the cheese. Fold over brush each side with olive oil and cook on a grill pan if possible … or and outside grill, or even just a saute pan. If you want, bake at 425 as well. To me, the grill pan works best.
  5. 5Serve, let set just a minute till the cheese slightly sets up and then cut into wedges. Top with sour cream and chopped scallions. Guacamole or salsa would also be a nice addition. ENJOY!
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