Black Bean Butternut Squash Quesadillas are a meatless yet satisfying main dish idea that's full of good for you ingredients!
I’ve got a light and healthy, seasonal recipe to share with you today — Black Bean Butternut Squash Quesadillas with Lazy Girl’s Guacamole.
These crispy, cheesy quesadillas strike the perfect balance between nourishing and healthy, and decadent and satisfying.
The definition of feel-good fall comfort food!
What’s Inside
Roasted butternut squash, southwest-seasoned black beans, sweet caramelized onions, and creamy fontina cheese are sandwiched between tortillas then griddled until golden brown and crisp.
Served with my “Lazy Girl’s Guacamole” — which takes less than a minute to make — they’ll become a new easy lunch or dinner go-to.
Especially because all the components can be made up to several days ahead of time then assembled in the form of a quick quesadilla in minutes. Love that!
Pair with Chicken and Rice Soup
How to Make this Recipe
Start by caramelizing a jumbo-sized sweet onion. Cut the onion in half then thinly slice each half.
Add the slices to a large skillet with extra virgin olive oil over medium heat then cook, stirring occasionally, until they’re golden brown and very soft, 20-30 minutes. This step can be done up to several days ahead of time.
Meanwhile, prep a butternut squash for roasting. Creamy and mildly sweet, butternut squash will win over the heart of any squash hater, I can almost guarantee it!
Recipe Tip
If you don’t think your family will go for butternut squash, swap in diced sweet potato instead!
Follow my easy tutorial for how to cube a butternut squash. These photos show squash that I’d previously chopped then frozen. You don’t even need to thaw the cubes prior to roasting.
Add the cubes to a baking sheet lined with parchment paper or foil sprayed with nonstick spray then toss with extra virgin olive oil, salt, and pepper. Spread into an even layer then roast for 15-20 minutes at 400 degrees, stirring with a spatula halfway through. The squash should be caramelized by not mushy.
This step can also be done up to several days ahead of time.
Lastly, whip up the easy black bean filling. That’s just canned black beans that have been drained then rinsed and added to a small pan with chili powder, cumin, dried oregano, a pinch of cayenne pepper, plus water then heated over medium heat.
Say it with me now — you can do this up to several days ahead of time! You could also purchase a can of seasoned black beans to make this step super quick.
You can’t have quesadillas without a little cheese and I love fontina in these quesadillas because it’s mild-tasting and melts extremely well.
Shredded Monterey Jack, gouda, or white cheddar are a few other fantastic options.
Time to cook!
Place a tortilla on an electric grill pan or in a large skillet over medium heat then layer on shredded cheese followed by caramelized onions, roasted butternut squash, and seasoned black beans.
Sprinkle on more cheese then top with another tortilla and cook until golden brown on both sides.
Zip through the quesadillas with a pizza cutter then serve ’em up hot!
I love serving these gorgeous quesadillas with a big scoop of Lazy Girl’s Guacamole for dipping. That’s just very ripe avocados mashed with garlic salt. Easy and delicious.
These black bean butternut squash quesadillas are amazing on their own — slightly sweet, smokey and perfectly cheesy — but the garlicky guacamole really takes them over the edge.
However you serve them, enjoy every delicious bite!
Black Bean & Butternut Squash Quesadillas with Lazy Girl’s Guacamole
Ingredients
- 1 jumbo sweet onion, cut in half then thinly sliced
- 2 Tablespoons extra virgin olive oil, divided
- 4 cups 1/2" cubed butternut squash, ~1 medium butternut squash
- salt and pepper
- 15 oz can black beans, drained and rinsed
- 2 Tablespoons water
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- pinch cayenne pepper
- 2 cups grated fontina cheese
- 8 tortillas
- 3 avocados
- garlic salt, to taste
Directions
- Heat 1 Tablespoon oil in a large skillet over medium heat then add sliced onions. Cook over medium heat stirring every so often until golden brown and caramelized, 20-30 minutes. Can be made up to 3 days ahead of time.
- Meanwhile preheat oven to 400 degrees then line a baking sheet with parchment paper, or foil sprayed with nonstick spray. Add butternut squash, remaining Tablespoon oil, salt, and pepper then toss to coat and spread into an even layer. Roast for 15-20 minutes, or until squash is caramelized but not mushy, flipping with a spatula halfway through. Can be made up to 3 days ahead of time.
- Combine black beans, water, chili powder, cumin, dried oregano, and cayenne pepper in a small saucepan over medium heat then heat through. Can be made up to 3 days ahead of time.
- Heat a griddle or skillet over medium heat then place down 1 tortilla. Sprinkle on 1/4 cup cheese then layer on a quarter of the roasted butternut squash, seasoned black beans, and caramelized onions. Top with another 1/4 cup cheese then place another tortilla on top and cooke until golden brown on both sides. Slice with a pizza cutter then serve with Lazy Girl's Guacamole.
For the Lazy Girl's Guacamole:
- Mash avocados and garlic salt to desired consistency. Taste and adjust garlic salt if necessary.
Notes
- If you choose to make each component ahead of time, they do not need to be warmed back up before assembling then making the quesadillas.
- Estimated nutritional information does not include guacamole.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made this last night, because I had roasted butternut squash the night before, and it was perfectly delicious. I am already looking forward to leftovers.
BTW – I love your blog, and check here often for cooking inspiration – I have made several of your recipes and have loved them all. (Oh and I also love the baby tips/stories because I am expecting my first child in March :) Keep up the great work!
I always make these but not the way you do it. I’ve never seasoned the black beans ), or carmelize the onions(yum – why didn’t I think of these things?)
I’ve never tried the guac though I always put fresh avocado in mine. And instead of black beans I use white beans which go really well with butternut squash.
I can’t wait to try your version tonight. I planning on making plain ol’ spaghetti but this sounds better and it’s easy to make. I am sold! :)
oops meant to say “I “planned” on making spaghetti….”
I am salivating over this! Unfortunately, I have a dairy allergy, but otherwise I would be making this recipe ASAP.
I’m addicted to black bean quesadillas right now…and all I put in it is black beans (I add a little seasoning) and pepper jack cheese! A can of beans and a block of cheese gives me about 4-5 meals so it’s SO easy to just pull the containers out of the fridge and fix a quick dinner! And I FINALLY got smart and started shredding up the whole block instead of dragging out (and WASHING…ugh) the box grater everyday. Every. Single. Day.
Squash? Love. Carmelized onions? Love. Totally going to jazz it up sometime soon! :)
Oh…and when I said “addicted” I meant it. Sometimes on the weekends if I wake up craving a quesadilla I’ll scramble up an egg and throw that in there. “Waa-la…breakfast!”
:)
I made these last night and they were great!!! I even heated one up for breakfast and put an egg on top of the filling in the tortilla. Love your blog it is the first thing I look at every morning.
I love adding roasted butternut squash to different dishes! The flavors in these quesadillas are perfect!
Absolutely love the picture description of the recipe!
Yum! The quesadilla looks fabulous and perfect for fall! Thanks for posting a vegetarian recipe today :)
Trader Joe’s and ,usually, Costco have fresh butternut squash already cut, cubed and ready to go. (during the holiday season). I’ve been eating a ton lately since it’s so easy to roast and eat. Love it.
Perfect for meatless Mondays! Great for a quick weeknight meal! Yum!
Quesadillas are one of my go to week night dinners, they are fast, easy and really versatile!
What a perfect combo for quesadillas! I think I need to stock up on some butternut squash!
Looks delicious, I am on a serious butternut squash kick right now! Made a yummy dip with goat cheese on my blog, winningwithoutgluten.com.
Just wanted to say I LOVE your blog with the beautiful pictures and delicious recipes that are so easy to make! Thank you for it all!