Black Bean Butternut Squash Quesadillas with Chipotle Lime Crema

  • Author: Girl Versus Dough
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 2 servings 1x



For the chipotle lime crema:

  • 1/2 cup sour cream
  • 1 teaspoon minced garlic
  • 1 chipotle chile from a can of chipotles in adobo sauce
  • Zest and juice of 1/2 lime

For the quesadillas:

  • 1/2 cup mashed cooked butternut squash
  • 1 tablespoon chopped cilantro
  • 1 1/2 teaspoons taco seasoning
  • 1/2 teaspoon lime juice
  • 2 teaspoons olive or vegetable oil
  • 2 flour tortillas
  • 1/4 cup canned (rinsed and drained) black beans
  • 1/4 cup shredded Monterey Jack cheese


  1. 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.
  2. Meanwhile, make the quesadillas: In a small bowl, combine the butternut squash, cilantro, taco seasoning and lime juice. Adjust to taste, if needed.
  3. 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.
  4. 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.