quesadilla on parchment paper with crema drizzled

Hidy-ho there, friends!

Pretend I didn’t just say that. Let’s start over.

I’m chatting it up with you from the land of corn, a.k.a. Iowa, where I’m currently hanging out with other blogger peeps in the cornfields (literally) and learning all about, well, um, corn. In case that wasn’t already clear. I’ll catch you up to speed on what, exactly, I’ve been doing here for the past couple of days soon, but today, we must focus on this glorious quesadilla.

I know the black bean-butternut squash combination in the ‘dilla is nothing new to the Interwebs, but it is to my face. And I’m kind of crying a bit because I hadn’t introduced it to my face sooner. The chipotle pepper in the crema might have a little something to do with that crying, too, as I am what one would call a “wuss” in the spice department. Orders mild every time ? that’s me.

But back to the ‘dilla. To me, a quesadilla with just cheese is sometimes just right (with extra cheese, please). But sometimes, it’s just so college-midnight-snackish. And in those times, I need black beans, taco-seasoned butternut squash, fresh lime juice, cilantro and boatloads of Monterey Jack cheese in my quesadilla. With chipotle lime crema on the side. MAMA.

butternut squash in bowl

I’m not kidding about that college midnight snack thing. I was a regular quesadilla monster then (think Cookie Monster, minus the cookies. OK I ate a lot of cookies, too) — not just for midnight snacks, but also for lunch and dinner and daytime snacks. That’s what happens when you have maybe a kitchenette and barely two pennies to rub together to your name and tortillas + cheese = affordable and filling. Plus those cookies.

making quesadilla in pan on stove

That being said, I am still not sick of quesadillas, nor ever will I be (because cheese, obvi). But I’ve grown up a bit in the ways of quesadilla making and, ergo, I often need to add a little pizzazz. In this case, that pizzazz is a Tex-Mex/autumn vegetable fusion that is truly yummy — and highly adaptable, too! So if you like it spicy, go ahead and add an extra chipotle pepper to that crema. If you like more lime flavor, squeeze a little more juice in the butternut squash. Feel free to go crazy and add other types of cheese (I have a hunch goat cheese would make this quesadilla bonkers delicious) or toss in some shredded chicken. Or corn? YES TO CORN. Because that’s kind of what’s on my mind right now.

quesadilla on parchment paper

On that note, I’m off to join my friends again in the cornfields, but you better believe I’ll be secretly dreaming of plans of midnight snackery with this quesadilla.

close up of quesadilla

Vegetarian Quesadillas with Chipotle Lime Crema

Black Bean Butternut Squash Quesadillas with Chipotle Lime Crema are flavorful, meat-free and healthy!
Servings: 2 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

For the chipotle lime crema:

  • ½ cup sour cream
  • 1 teaspoon minced garlic
  • 1 chile chipotles in adobo sauce, freeze the rest!
  • ½ lime, Zest and juice

For the quesadillas:

  • ½ cup butternut squash, cooked & mashed
  • 1 tablespoon chopped cilantro
  • 1 ½ teaspoons homemade taco seasoning
  • ½ teaspoon lime juice
  • 2 teaspoons olive oil, or vegetable
  • 2 flour tortillas
  • ¼ cup black beans, rinsed and drained
  • ¼ cup Monterey Jack cheese, shredded

Instructions 

  • To make the chipotle lime crema: Process all of the ingredients in a food processor until smooth. Adjust to taste, if needed (add more chipotle chiles, more garlic, maybe a dash of salt, etc.). Set aside to thicken up slightly.
  • Meanwhile, make the quesadillas: In a small bowl, combine the butternut squash, cilantro, taco seasoning and lime juice. Adjust to taste, if needed.
  • In a large skillet over medium heat, heat the oil. Place one tortilla in the skillet; spread the butternut squash mixture on top. Top with the black beans, then sprinkle with the cheese (go ahead; you can add extra cheese if you want). Top with the second tortilla. Cook 3 to 5 minutes on one side until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla over and cook another 3 to 4 minutes on the other side until the bottom tortilla is golden brown and crispy and the cheese is melted.
  • Cut the quesadilla into wedges; serve with the crema on the side or spooned on top, along with extra cilantro and/or other toppings like salsa or diced tomatoes, sliced jalapenos and guacamole.

Nutrition

Calories: 347kcal, Carbohydrates: 30g, Protein: 10g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 46mg, Sodium: 332mg, Potassium: 349mg, Fiber: 4g, Sugar: 4g, Vitamin A: 4205IU, Vitamin C: 14mg, Calcium: 240mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

icon

Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

32 Comments

  1. Heather says:

    This recipe is amazing! My husband asks for it often! I also make homemade guacamole to go in it! Very yummy! Thanks!