Grammy's Kitchen · Quesadillas · Black Bean & Butternut Squash Quesadillas wi
One of 80 quesadillas recipes we measured
from iowagirleats.com
1 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 2% |
| aromatics | 23% | 6% |
| vegetables and beans | 178% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 jumbo sweet onion (cut in half then thinly sliced) |
| 27 g | 2 Tablespoons extra virgin olive oil (divided) |
| 560 g | 4 cups 1/2" cubed butternut squash (~1 medium butternut squash) |
| salt and pepper | |
| 425 g | 15 oz can black beans (drained and rinsed) |
| 30 g | 2 Tablespoons water |
| 3 g | 1 teaspoon chili powder |
| 1 g | 1/2 teaspoon cumin |
| 0 g | 1/4 teaspoon dried oregano |
| pinch cayenne pepper | |
| 226 g | 2 cups grated fontina cheese |
| 200 g | 8 tortillas |
| 600 g | 3 avocados |
| garlic salt (to taste) |
Method: 5 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We made Black Bean and Butternut Squash Quesadilla tonight and we like it so much, that we wanted to thank you for the recipe!” — a cook, 5.0★