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Butternut Squash Quesadilla

  • Servings


  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, julienne cut
  • 2 garlic cloves, minced or grated
  • 15.5 oz canned black beans, rinsed
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • 1/16 tsp cinnamon (a pinch)
  • 1/8 tsp paprika
  • 1/8 tsp chipotle powder
  • 1 cup Friendship Dairies Cottage Cheese
  • 2T cilantro, roughly chopped
  • 1 ½ lbs. butternut squash, roasted with salt and pepper
  • 2 cup shredded pepper jack cheese
  • 8 whole wheat tortillas
  • salt and pepper (to taste)
  • Friendship Dairies Sour Cream


  1. Peel and cube squash and roast at 400°F for 15 minutes.
  2. In a large saute pan, sweat onions until tender, about 7 minutes, stirring occasionally.
  3. Add garlic and spices to onion and mix thoroughly. Add black beans and roasted butternut and mix well until heated through.
  4. Remove from heat and add cottage cheese and cilantro and gently fold to make the filling.
  5. Preheat a nonstick frying pan, coated with cooking spray or olive oil. Place a tortilla in the pan, top one half of it with 1/2 Cup of filling on half of the tortilla and sprinkle with a ¼ cup of cheese.
  6. Fold tortilla into a half moon and cook until golden brown on both sides. Slice into triangles and serve with sour cream, pickled onions, and pickled jalapenos.

You may want a bigger spoon.

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