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Winter Squash and Black Bean Quesadillas RecipeWinter Squash and Black Bean Quesadillas


Winter Squash and Black Bean Quesadillas Recipe

The winter squash in these quesadillas provides a savory way to eat this seasonal vegetable while supplying 90 percent of the daily recommended vitamin A intake. You can use canned pumpkin or the puree from any variety of roasted winter squash, like butternut or acorn.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
% Daily Value*
Total Fat 5.8g
10%Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 254mg
Total Carbohydrate 25.4g
Dietary Fiber 4.1g
Sugars 2.3g
Protein 6.4g
Vitamin C 3%Vitamin A 54%
Iron 7%Calcium 15%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 12 minutes


  • 1/2 tbsp olive oil
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/8 tsp ground coriander
  • 1/8 tsp fine ground sea salt
  • 1/8 tsp ground black pepper
  • 1/3 cup pureed winter squash
  • 8 corn tortillas
  • 1/2 cup low-sodium black beans, rinsed and drained
  • 1/3 cup shredded white cheddar cheese


  1. Heat the oil over medium-high heat in a small skillet. Add the onion and cook for 2 minutes. Add the garlic and cook for 2 more minutes.
  2. Stir in the chili powder, cumin, coriander, salt, and black pepper. Cook for 1 minute and turn off the heat. Stir in the pureed squash and set aside.
  3. Place 4 of the corn tortillas on a flat work surface. Spread an equal amount of the squash over each. Divide the black beans into 4 portions and sprinkle over the squash. Next, add ¼ of the cheese and top with another tortilla.
  4. Preheat a large skillet or griddle over medium-high heat. Carefully place the quesadillas in the pan. Cook for about 3 minutes on each side, until the tortillas are browned and the fillings are warm with the cheese melted.
  5. Cut each quesadilla into 4 wedges and serve.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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