Mexican Roasted Squash & Black Bean Quesadillas with Charred Salsa Verde
Roasted butternut squash and mashed black beans in quesadillas, paired with charred salsa verde from tomatillos.
- 300 g butternut squash
- 240 g tinned black beans
- 4 whole large flour tortillas
- 120 g Cheddar cheese
- 200 g green tomatillos
- 75 g white onion
- 15 g fresh coriander
- 1 whole green chilli
- 1 tbsp lime juice
- 2 tbsp olive oil
- 3 g cumin
- 3 g salt
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Cut butternut squash into 1.5cm cubes and toss with 15ml olive oil, cumin, and 1g salt.
- Step 3
Spread on a baking tray and roast for 20 minutes until golden and tender.
- Step 4
Meanwhile, drain and rinse black beans; mash roughly with a fork, leaving some texture.
- Step 5
For salsa verde: quarter tomatillos and roughly chop onion and green chilli.
- Step 6
Heat a dry frying pan over high heat and char tomatillos, onion, and chilli for 3 minutes, stirring occasionally.
- Step 7
Transfer to a blender with fresh coriander, lime juice, and 1g salt; pulse until chunky (not smooth).
- Step 8
Taste and adjust seasoning.
- Step 9
Grate Cheddar cheese.
- Step 10
Once squash is roasted, remove from oven and let cool slightly.
- Step 11
Warm remaining 15ml olive oil in a large frying pan over medium heat.
- Step 12
Spread mashed black beans on one half of each tortilla.
- Step 13
Top beans with roasted squash and grated Cheddar.
- Step 14
Fold tortilla in half and place in the warm pan.
- Step 15
Cook for 3 minutes until golden and crispy, then carefully flip.
- Step 16
Cook the other side for 2 minutes until cheese is melted and tortilla is crispy.
- Step 17
Transfer quesadilla to a cutting board and cut into triangles.
- Step 18
Serve with charred salsa verde on the side.
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