These quesadillas are perfect for a midweek meal to get rid of the winter blues. Full of flavour with spring onions and garlic, they have also got lots of beans, packed with protein to fill you up. Dunk the cheesy quesadilla into the avocado dip for a taste sensation. This recipe is perfect to make ahead of time if you are busy; you can just reheat the quesadillas the next day.
Prep time: 10 minutes
Cook time: 7 minutes
Serves: 2
1 small butternut squash, peeled and chopped
1 avocado, destoned
4 spring onions, finely sliced (green bits and all)
2 limes, juiced
Salt and pepper
1 tbsp coconut oil
2 clove garlic, finely sliced
1 x 400g tin of black beans, drained and rinsed
2 tbsp barbecue fajita seasoning
4 flour tortillas
60g cheddar
Barbecue sauce (to serve)
Put the butternut squash in a large microwaveable bowl with one tablespoon of water. Cover with clingfilm, then zap on high for eight minutes until cooked.
Meanwhile, scoop out the avocado and place in a small bowl with half the spring onion and half the lime juice. Roughly mash with a fork and season with salt and pepper.
Melt the coconut oil in a large frying pan over a medium heat. Add the remaining spring onion and the garlic. Fry for one minute, then tip in the black beans and fajita seasoning. Give everything a good stir and cook for two minutes more.
Tip the bean mixture into the butternut squash bowl, which by now will be cooked. Roughly mash everything together with a fork. Squeeze in the remaining lime juice and season with salt and pepper.
Put the pan back on a high heat (don’t bother washing it – extra flavour). Put the first tortilla in and pile the butternut and black bean mixture on top. Grate over the cheddar, then drizzle with barbecue sauce and put the other tortilla on top. Cook for two minutes on each side. Chop into pieces and serve with the avo dip.
Veggie Lean in 15 by Joe Wicks is out now (Bluebird)