Butternut Squash and Chickpea Quesadillas with Cherry Tomato Salsa & Sour Cream
- Vegetarian
- Low Calorie
- Mexican
- Contains Dairy
A delightful combination of creamy butternut squash and chickpeas folded into warm quesadillas, complemented by a tangy cherry tomato salsa and a dollop of cool sour cream.
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Nutrition Per Serving
- Calories 451
- Carbs 40.4g
- Fat 28.5g
- Fibre 9.3g
- Protein 13.3g
- Sugar 11g
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Follow the recipe steps below
-
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.
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10.0
min
When the butternut squash is soft remove from the oven and mix into the chickpea mixture.
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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.
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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.
Pantry Ingredients

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