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simone-thomas-wellness-quesadillas

Roasted Butternut Squash Quesadillas

Quesadillas are my favourite way to sneak more vegetables into my daily routine. Crunchy and filling, you can serve quesadillas with any of your favourite veggies, I like mine packed with butternut squash and spinach for extra fibre and vitamin C.
Sliced quesadillas taste delicious with my homemade dips and a cold glass of rosé.

(Serves: 4)

(Cooking Time: 30 minutes)

simone-thomas-wellness-quesadillas

NUTRITION PER SERVING: 

  • Calories: 431.79kcal

  • Total fat: 18.77g

  • Carbs: 46.86g

  • Sugars: 5.39g

  • Protein: 21.76g

  • Sodium: 980.88mg

  • Fibre: 10.87g

INGREDIENTS: 

For the butternut: 

  • 300g butternut squash, deseeded, and cut into small pieces, around 2cm each. You can also use sweet potato or pumpkin.

  • 1 shallot, chopped

  • 1 garlic clove, minced

  • 1 tbsp chipotle paste

  • 1 tbsp olive oil 

  • 1/2 tsp salt 

For the spinach: 

  • 1 tbsp olive oil 

  • 1 garlic clove, minced

  • 300g baby spinach

  • Salt, black pepper, to season

To assemble: 

  • 3-4 wholegrain tortillas

  • 120g grated cheddar cheese

  • 100g black beans

  • 5g fresh coriander

  • 200ml Greek yoghurt

METHOD:

  • Preheat the oven to 220 degrees celsius / 200 degrees celsius fan / gas 7 and line a baking tray with baking parchment.

  • Place the pieces of butternut squash, shallot, garlic, chipotle paste, olive oil and salt in a medium size bowl and mix. Transfer to a baking tray and bake for 20 minutes. 

  • Preheat a pan with 1 tbsp of olive oil. Add the garlic clove and fry for a couple of second until aromatic. Add spinach and fry for 3 minutes.

  • Remove from the heat and leave it on the side for a moment. 

  • Remove the butternut squash from the oven, let cool slightly and mash with a fork. 

  • Heat a large pan over a medium heat and brush it lightly with olive oil. 

  • Place the tortilla in the plan, and sprinkle one-half of the tortilla with 30g of Cheddar cheese. Top the cheese with a third of each: butternut, spinach and black beans. 

  • Fold the tortilla in half and cook for 3 minutes until golden and crispy, then flip it and cook until the second side is golden and crispy. 

  • Remove from the plan and repeat to make three more quesadillas.

  • Cut each tortilla into 2 slices, top with fresh coriander and serve with a greek yoghurt on the side or with our dips trio. 

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