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quesadillas stuffed with black beans and acorn squash

Acorn Squash & Black Bean Quesadillas

Easy, delicious acorn squash and black bean quesadillas loaded with sweet, creamy squash, savory black beans, and your favorite melty cheese. Perfect for a quick lunch or weeknight dinner.

Course Appetizer, Dinner, Lunch, Nut Free, Vegetarian
Cuisine Mexican
Keyword black bean quesadilla
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • Non-stick cooking spray
  • 1 small acorn squash
  • 1 teaspoon cinnamon
  • 1 tsp olive oil
  • 1 can of reduced sodium black beans, rinsed and drained
  • Your choice of cheese: shredded, goat cheese, or cream cheese
  • red pepper flakes, if desired
  • 1 tablespoon fresh cilantro, chopped
  • 8 inch whole wheat tortillas
  • salt and pepper to taste
  • garnish with sour cream and hot sauce

Instructions

  1. Preheat the oven to 400 degrees F and cut acorn squash lengthwise, remove seeds and sprinkle cinnamon all over the inside of the squash.

  2. Spray baking sheet with cooking spray and place acorn squash down. Bake for about 40 minutes or until squash is soft and mushy.
  3. Wait for squash to cool and spoon out into bowl. Sprinkle with desired amount of salt and pepper.
  4. Heat olive oil in frying pan on medium heat.

  5. Take two tortillas. On one tortilla, spread 2-3 tablespoons of squash all over. Add 2-3 tablespoons of black beans on top of squash, sprinkle with red pepper flakes and cilantro then place tortilla in oiled frying pan.
  6. On the other tortilla spread desired amount of shredded cheese, cream cheese or goat cheese all over. Place on top of the tortilla in the frying pan.

  7. Fry about 2 minutes on each side or until crispy and golden brown, repeat for more quesadillas.
  8. Cut into triangles and serve with sour cream and hot sauce. Serves 2, 2 triangles each.