Black bean and squash quesadillas with smoky chipotle salsa
These black bean and squash quesadillas with smoky chipotle salsa are vegetarian, ready in 30 minutes and under 300 calories, making them perfect for a speedy midweek meal
- ½ onioncut into wedges
- 2 tomatoesseeded and halved
- 1 clove garlicpeeled
- 1 chipotle chillisoaked in hot water for 10 minutes (or 2 tsp chipotle paste)
- 400g butternut squashpeeled and diced
- 200g from a tin black beansrinsed and drained
- 1 jalapeño chilliseeded and diced
- 30g cheddargrated
- a bunch corianderfinely chopped
- ½ limejuiced plus wedges to serve
- 4 tortillas
Nutrition: per serving
- kcal237
- fat3.5g
- saturates1.7g
- carbs38g
- sugars0g
- fibre7.5g
- protein9.7g
- salt0.7g
Method
step 1
Heat a frying pan to very hot. Dry fry the onion, tomatoes and garlic until charred all over, then tip into a small food processor with the chipotle, pulse until combined, then season well.
step 2
Tip the squash into a microwaveable bowl with a splash of water, cover with clingfilm and microwave for 10 minutes until really soft. (Or steam until tender). Mash with a fork and season. Add the black beans and mash again, then stir in the jalapeño, cheddar, coriander and lime. Divide between the 4 tortillas and spread onto half of the rounds. Fold the other half over and squash down until they hold together. Heat in a dry frying pan until golden and crisp, and the filling is hot. Cut into wedges and serve with the salsa, lime wedges and more coriander.