Greetings, peeps! Got a light and healthy recipe to share with you today, Black Bean & Butternut Squash Quesadillas with Lazy Girl’s Guacamole. I dreamed this dish up the other day while thinking about holiday weight gain. It’s always a popular topic this time of year, isn’t it?
Holiday-centric foods tend to be the heaviest but since this special time only comes once a year it’s easy to justify splurging. The holidays also mean potlucks and parties full of caloric dips and boozy sips though (aka all my favorite things!) and seemingly every week, so it’s also easy to gain a few lbs without even trying.
That being said, I’ve concocted a dish to make on a day when the office cookie exchange has left you looking for something lighter for dinner. Or when you don’t want to show up hungry to a Christmas party where you know the buffet table will be calling your name all night.
Black Bean & Butternut Squash Quesadillas are vegetarian, light yet filling, and full of healthy fats, protein, vitamins and minerals. The definition of feel-good food!
Roasted butternut squash, southwest-seasoned black beans, sweet caramelized onions, and creamy fontina cheese is sandwiched between flour tortillas then griddled until golden brown and crisp. Served with chunky guacamole which takes less than a minute to make – they are so, so good.
I have even better news. Each component in this dish can be made ahead of time so you can assemble, heat, and eat in under 10 minutes. Squee!
Start by caramelizing 1 jumbo sweet onion. This sucker was the size of a softball! If you’ve been reading IGE for any length of time then you know how much I adore caramelized onions. They’re sweet, sticky, and make absolutely everything they’re added to that much better – Black Bean & Butternut Squash Quesadillas included.
Cut the onion in half then thinly slice. Add the slices to a large skillet with 1 Tablespoon extra virgin olive oil over medium heat then cook, stirring occasionally, until they’re golden brown and very soft, about 20-30 minutes. This step can be done up to 2 days ahead of time.
Meanwhile, get your butternut squash ready. I have been all over butternut squash this fall. It’s so good! Creamy and mildly sweet, it’ll win over the heart of any squash hater, I can almost guarantee it.
I used squash that I had previously chopped then stashed in the freezer, which you don’t have to thaw before using. How easy is that? You’ll need 4 cups 1/2″ cubed butternut squash, which is about 1 medium squash. Here’s how to cube butternut squash >>
Add the cubes to a baking sheet lined with foil then sprayed with nonstick spray. Toss with 1 Tablespoon extra virgin olive oil, salt, and pepper, then spread into an even layer and roast at 400 degrees for 15-20 minutes. You’ll want the squash to be caramelized but not mushy. Also, don’t skip the nonstick spray on the foil or you’ll be sorry! You can also do this step one day ahead of time.
While the onions are caramelizing and the squash is roasting heat 1-15oz can black beans with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon dried oregano, a pinch of cayenne pepper and 2 Tablespoons water. Say it with me now – you can do this a couple days ahead of time! You could also just buy a can of seasoned black beans to make this step super quick. : )
K! Now you can’t have quesadillas without a little cheese. I chose fontina for it’s mild flavor and superb melting capabilities. You’ll need 2 cups shredded fontina cheese.
Time to cook! Lay 1 gluten-free or flour tortilla on a griddle or skillet (I used my Griddler,) over medium heat then layer on 1/4 cup cheese then a quarter of the caramelized onions, roasted butternut squash, and seasoned black beans.
Sprinkle on 1/4 cup more cheese then top with another tortilla and then cook until golden brown on both sides.
Zip through the quesadillas with a pizza cutter then serve ’em up hot!
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Black Bean & Butternut Squash Quesadillas with Lazy Girl’s Guacamole
Black Bean & Butternut Squash Quesadillas with Lazy Girl’s Guacamole are full of good for you 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 (about 1 medium butternut squash)
- salt and pepper
- 1-15oz can black beans
- 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 gluten-free or flour tortillas
- 3 ripe avocados
- garlic salt, to taste
- 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 a day ahead of time.
- Meanwhile preheat oven to 400 degrees then line a baking sheet with foil and spray 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 caramelized but not mushy. Can be made a day ahead of time.
- Combine black beans, water, chili powder, cumin, dried oregano, and cayenne pepper in a small saucepan then heat through over medium heat. Can be made a day ahead of time.
- Heat a griddle or skillet over medium heat then lay down 1 flour 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 griddle 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I served a big scoop of Lazy Girl’s Guacamole on the side, which I’m calling MANDATORY for this dish! The quesadillas are amazing on their own – slightly sweet, smokey and perfectly cheesy – but the garlicky guac takes them over the edge of deliciousness. All you do is mash ripe avocados with garlic salt. So simple. So delicious. Don’t skip it! :)
More Butternut Squash Recipes You’ll Love!
Roasted Butternut Squash Soup with Roasted Smoky-Roasted Chickpeas and Bacon >
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts >
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Kacie Keenan 11.23.2015
I have made many of your recipes and have NEVER been disappointed. These are amazing. I made them with cheddar for my kiddos (should’ve left out the onions because neither of them appreciated them) but holy moly! These. Were. Great. :) Thanks for another good one!
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I got myself all geared up to make this and realized I didn’t have black beans. I always have black beans! Can I sub with pinto beans instead? I know it won’t be as good but close? What do you think?
garden rubbish clearance croydon 01.29.2015
Your style is really unique compared to other people I have rewad stuff
from. Many thanks for posting when you have the opportunity, Guess I’ll just book mark this blog.
Krista B. 02.01.2014
We had these for dinner during the week, and they were AMAZING! I had leftover components, so we turned them into breakfast today. OMG. Just heated up the beans, onions, and squash in a skillet (w olive oil), poured some whisked eggs on top, and heated until eggs were cooked. I topped it with the cheese and covered the skillet to melt it, THEN we loaded it with green Tabasco and the guacamole. My husband wrapped his in a tortilla, but I just ate it on its own. You don’t understand how good it is… you HAVE to try it. Everyone who reads this and made/liked this recipe! DO IT!!! You’ll thank me :D
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Just had these for dinner and they were awesome. I threw a little cilantro, lime juice and dried chili in the guac because I had them handy.
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.
Jessica @ A Kitchen Addiction 12.05.2013
I love adding roasted butternut squash to different dishes! The flavors in these quesadillas are perfect!
Absolutely love the picture description of the recipe!