It is really easy to turn Mexican dishes into yummy vegetarian meals. These butternut squash quesadillas with black beans are no different.

Serves 4
Prep time 15 mins
Cook time 40 mins


Filling –
1 large butternut squash, peeled and diced
1tbsp cumin
1 tbsp paprika
Salt and pepper
4 spring onions, sliced
250g tinned black beans
Olive oil

450g plain flour
2 tbsp plain yoghurt
150 ml water

Mango, peeled and chopped into cubes
100g cherry tomatoes, halved
2 cloves garlic finely chopped
2 spring onions, sliced
50g coriander, chopped
Juice of ½ lime
2 tbsp olive oil


  1. Make the filling first by putting your squash in a roasting tray and cover with cumin, paprika then season with salt and pepper. Drizzle olive oil over the squash then put tray in a preheated oven at 180 for 30 minutes.
  2. Make your salsa by combining mango, tomatoes, garlic, spring onions and coriander in a bowl. Drizzle with olive oil, lime juice and season with salt and pepper. Stir thoroughly.
  3. Meanwhile make the tortillas by mixing flour with yoghurt and keep adding water until an elastic dough forms.  Dust your work surface with flour and kneed the dough for a couple of minutes until smooth. Roll your dough into a sausage shape and chop into 8 evenly sized pieces. Roll into a circular tortilla shape around 20cm each in diameter.
  4. Heat a dry pan and cook each tortilla for 10 seconds before spooning ⅛ of the filling mixture on one side then folding the tortilla over. Now cook the folded quesadilla for up 3-5 mins on each side until golden brown.
  5. Serve your butternut squash quesadillas with salsa (and optional home made oven chips)

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