Vegetarian Quesadillas with Chipotle Lime Crema
Black Bean Butternut Squash Quesadillas with Chipotle Lime Crema are flavorful, meat-free and healthy!
Servings: 2 servings
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