While a squash quesadilla might sound odd, just trust us. With this recipe, Butternut Squash and Black Bean Quesadillas will make you a believer! Not only are these quesadillas high in protein, but they’re also rich in nutrients and bursting with flavor. These quesadillas are layered with chicken, black beans, onions, cheese, and a flavorful blend of  butternut squash, cilantro, lime, and cayenne pepper. A perfectly portioned whole wheat tortilla keeps this recipe nice and figure friendly, so it’s even more guilt-free.

Once you’ve tried these, you’ll never go back to boring old quesadillas again! They are great for a light lunch or snack, or even as a part of a hearty dinner when paired with a delicious big ass salad.

iuButternut Squash and Black Bean Quesadillas

Makes: 4 servings


  • 1 tsp olive oil, divided
  • ½ white onion, diced
  • 1 (12 ounce) can black beans, drained and rinsed
  • 2 cups butternut squash, mashed
  • 2 tbsp cilantro, chopped
  • 1 tsp lime juice
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • 1 cup low fat Mexican blend cheese
  • 12oz cooked chicken breast
  • 4 whole wheat flour tortillas


Heat 1/2 tsp of olive oil in a pan over medium heat and add the onion. Cook until they just begin to brown. Add the black beans and sauté just long enough that the black beans are warm. Put mixture aside in a bowl. Combine the chicken, butternut squash, cilantro, lime juice, salt, and cayenne pepper in a bowl. Layer 1/4 of the bean and onion mixture on half a tortilla, cover with 1/4 of the butternut squash mixture and 1/4 cup cheese.

Add 1/2 tsp of olive oil to a pan (feel free to use the same one that you cooked the onion in) and set heat to medium-high. Fold over the tortilla and add to the pan. Cook it for about 2 to 3 minutes per side, until the tortilla is browned and the cheese has begun to melt.

Repeat with the other three tortillas, and serve!

With Love From the Trench Kitchen,