Butternut Squash Black Bean Quesadillas… without cheese!

I know what you’re thinking… a quesadilla without cheese is just simply not a quesadilla! Well, you’re just going to have to try this one to believe me… you won’t even miss the cheese. I usually really don’t like the taste of butternut squash (it’s just too squashy tasting), but this recipe totally covers the flavor with spicy goodness while still getting the Vitamin A, E and minerals! I am literally addicted to this dish. 

Plus, something great about this recipe is that you can make the mixture for the quesadilla days in advance and have it in the fridge ready for whenever you feel like eating quesadillas! This recipe is tasty, nutritious, filling and figure friendly. Try it out and you will become a believer in the cheeseless quesadilla!!


Butternut Squash Black Bean Quesadillas

300 calories per serving

serves 3


1 small butternut squash (1-2 pounds) OR 2 cups (fresh or frozen) cubed butternut squash

1/4 yellow onion

1 cup canned spicy black beans (Whole Foods 365 brand is my favorite), drained of any liquid

1/4 cup Trader Joe’s Salsa Autentica 

2 tsp olive oil

6 corn tortillas

1 green onion for garnish

1 tablespoon of parsley for garnish

1 small avocado

1/2 lemon

a pinch of cayenne pepper


1. Fill a pot halfway with water and put it on the stove at a medium high temperature. Pour the butternut squash cubes into the water and let it cook for about 20-25 minutes or until the cubes are tender when poked with a fork.

2. Drain all of the water and mash the squash cubes using a fork until there are no lumps. Put this into a bowl and set to the side.

3. Cut the onion into thin slices. Drizzle 1/2 a teaspoon of olive oil into a pan and turn the heat to medium. Put the onion slices into the pan and sprinkle about 1/8 of a teaspoon of salt over the onions. Let the onion cook for about 8-10 minutes, stirring occasionally.

4. While the onion cooks, add the salsa and beans to the squash and stir together. Add a pinch of cayenne if you like spicier food. The mixture will turn a little brown from the beans.



This is the salsa I used and my quesadillas turned out so well! I strongly suggest using this salsa!

5. When the onions are done cooking, add them to the mixture and stir until combined. 

6. Add 1/2 teaspoon olive oil to a pan and turn to medium heat. Grab two corn tortillas and add 1/3 of the mixture to one tortilla, evenly distributing the mixture throughout the tortilla. Add the second tortilla to cover it and put into the pan. Cook each side for 4 minutes, making sure to flip the quesadilla after the first four minutes. Repeat this two more times for the other two quesadillas.

7. While the quesadillas cook, combine the lemon juice, 1/4 teaspoon salt, and the small avocado in a bowl and mash together. This is your easy guacamole to add to your quesadillas.

8. Once the quesadillas are done, slice them into 4 pieces, add the parsley, green onions and guacamole for a complete and DELICIOUS meal!


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