Peanut Butter Black Bean and Squash Quesadillas
These vegan quesadillas are the perfect nutrient-dense lunch for both kids and adults. They’re great eaten hot or at room temperature, which makes them an easy make-ahead entrée for packed school lunches. These are satisfying as is, but for even more creaminess add soft goat cheese before cooking. If you like quesadillas with a kick, add an extra teaspoon of chipotle paste.
- Yield:4 servings
- Prep Time:20 minutes
- Cook Time:35 minutes
- Total Time:55 minutes
2 tbsp canola oil, divided
½ tsp salt
1 medium butternut squash, peeled and cut into small cubes
1 large red bell pepper, thinly sliced
1 small onion, thinly sliced
1 cup refried black beans
2 tsp chipotle paste, or finely chopped chipotle peppers in adobo
Juice of ½ a lime
4 burrito-sized flour tortillas
Preheat oven to 425°F. Place squash cubes in a single layer on a parchment-lined baking sheet, toss with 1 tablespoon oil and sprinkle with salt. Roast for 15-20 minutes or until squash has browned and is tender.
Meanwhile, heat the remaining oil in a large skillet over medium heat for 1-2 minutes. Add sliced onion and bell pepper and sauté until veggies are crisp-tender – about 5 minutes. Remove veggies to a plate and wipe the skillet out with a clean paper towel.
In a medium bowl, stir together the Peanut Butter & Co. Old Fashioned Smooth, black beans, lime juice and chipotle paste until well-combined. Set aside.
Remove squash from oven and let cool for a few minutes.
In the same skillet, heat a tortilla over medium-low heat. Spread ¼ of the bean mixture on the tortilla, then add the veggies to one half of the tortilla and some squash pieces to the other half. Fold over and cook until heated through.
Repeat step 5 with the remaining 3 tortillas, then serve quesadillas with a wedge of lime, plain Greek yogurt or a sprinkling of sliced green onions.