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Plated meal

Butternut Squash and Chickpea Quesadillas with Cherry Tomato Salsa & Sour Cream

  • Vegetarian
  • Low Calorie
  • Mexican
  • Contains Dairy

The pickled salsa complement the sweet pumpkin and chickpea filling in this delicious weeknight dinner.

Nutrition Per Portion

  • Calories

    450

  • Carbs

    40g

  • Fat

    28.5g

  • Fibre

    9g

  • Protein

    13.3g

  • Sugar

    11g

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Cut the butternut squash into cubes add to a bowl with 1/3 of the olive oil, season with salt and pepper.

  • 1.5 min

    Place the butternut squash on a baking tray and place in the oven.

  • 2.0 min

    Finely chop the red onion, garlic and pickled jalepenos.

  • 3.0 min

    Chop the fresh coriander.

  • 3.5 min

    Grate the cheddar cheese.

  • 4.0 min

    Halve the cherry tomatoes and rinse the chickpeas.

  • 5.0 min

    Heat the another 1/3 of the olive oil in a frying pan over medium-low heat.

  • 5.5 min

    Add the onion and cook until soft.

  • 7.0 min

    Stir in the garlic and cumin.

  • 7.5 min

    Add the chickpeas and stir until they are warmed through.

  • 9.5 min

    Using a potato masher, crush the chickpeas.

  • 10.0 min

    When the butternut squash is soft remove from the oven and mix into the chickpea mixture.

  • 11.0 min

    Remove from the heat and stir in half of the fresh coriander, season with salt and pepper.

  • 11.5 min

    Combine the feta and cheddar cheese in a small bowl.

  • 12.5 min

    In a small bowl, combine the cherry tomatoes, pickled jalepenos and remaining coriander. Season with salt and pepper.

  • 13.0 min

    Place a tortilla on a choppping board. Place the chickpea mixture on one half of the tortilla and the cheese mixture on the other.

  • 14.0 min

    Wipe the frying pan clean and place back on the heat. Add the remaining olive oil.

  • 14.5 min

    When the oil is hot, use a spatula to transfer the tortilla to the frying pan.

  • 15.5 min

    When the tortilla is nicely browned and crisp on the bottom, fold the tortilla in half, onto itself.

  • 16.5 min

    Flip it over and continue to cook until warmed through.

  • 17.5 min

    Using a spatula, transfer the quesadilla to the chopping board, and cut in half.

  • 18.0 min

    Repeat this process for any remaining ingredients.

  • 20.0 min

    Serve the quesadillas with the cherry tomato salsa and sour cream.

  • Ingredients

    Sour Cream

    Pickled Jalapenos

    finely chopped Use according to taste

    Cherry Tomatoes

    halved

    Flour Tortillas

    Cheddar Cheese

    grated

    Feta Cheese

    Fresh Coriander

    chopped

    Chickpeas

    rinsed

    Ground Cumin

    Garlic

    finely chopped

    Red Onion

    finely chopped Around 1/4 onion per person

    Olive Oil

    1 tablespoon per person

    Butternut Squash

    cubed

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