Amelia Winslow

Peanut Butter Black Bean and Squash Quesadillas

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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.

Prep time: 20 minutes
Cook Time: 35 minutes (including roasting squash)
Total time: 55 minutes
Yield: 4 servings

Peanut Butter Black Bean and Squash Quesadillas

Ingredients

Peanut Butter Black Bean and Squash Quesadillas Ingredients

2 tablespoons canola oil, divided
½ teaspoon 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
¼ cup Old Fashioned Smooth peanut butter
2 teaspoons chipotle paste, or finely chopped chipotle peppers in adobo
Juice of ½ a lime
4 burrito-sized flour tortillas

Procedure

1. 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.

Peanut Butter Black Bean and Squash Quesadillas Step 1

2. 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.

Peanut Butter Black Bean and Squash Quesadillas Step 2

3. In a medium bowl, stir together the peanut butter, black beans, lime juice and chipotle paste until well-combined. Set aside.

4. Remove squash from oven and let cool for a few minutes.

5. 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.

Peanut Butter Black Bean and Squash Quesadillas Step 5.1

Peanut Butter Black Bean and Squash Quesadillas Step 5.2

Peanut Butter Black Bean and Squash Quesadillas Step 5.3

6. 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.

Peanut Butter Black Bean and Squash Quesadillas Step 6

PEANUT BUTTER GIVEAWAY

What else would you use the peanut butter, black bean, lime juice, and chipotle paste spread on besides quesadillas?

Leave a comment below with your answer to enter for a chance at winning a jar of Old Fashioned Smooth, the peanut butter used in this recipe.

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, September 8, 2014 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 09/11/14 to claim their prize or we will choose another winner.
– Winner will win one jar of Old Fashioned Smooth peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Peanut Butter Black Bean and Squash Quesadillas, 10.0 out of 10 based on 1 rating

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14 Responses to Peanut Butter Black Bean and Squash Quesadillas

  1. Sarah says:

    Looks and sounds delicious!!!!! I would put it on rice cakes or even corn bread!!!! Maybe dip nacho chips into?!

  2. Dandi D says:

    This might make a really good veggie dip! Sounds yummy!

  3. Jessica says:

    It would be a perfect nacho topping!

  4. Jessica says:

    Hamburger topping!

  5. tmana says:

    How about using the PB, lime juice, and chipotle paste as a dressing for a salad including the black beans — like maybe lettuce, tomatoes, grilled corn kernels, chopped bell peppers, and of course the black beans. Top with shredded Cheddar if you’re in the mind to do so.

  6. Marco says:

    Sauce/dip for shrimp appetizer for sure!

  7. Francisco says:

    I would stuff it into a lettuce wrap or hothouse tomato with a little corn for texture

  8. Elizabeth says:

    I bet it would be great as a base for a Mexican style pizza!

  9. Cari Jackson says:

    Your recipe looks perfect as it is, but I I would also try this filling in lettuce wraps , with a sweet peanut dipping sauce!

  10. Kelli says:

    I’d use it as a dip for tortilla chips.

  11. Rebecca B. says:

    Wow! That looks delicious. I just got a butternut squash that I was wondering what to do with; I think I found it!

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Peanut Butter Black Bean and Squash Quesadillas