Stacked Veggie Quesadilla

A hearty Mexican-inspired dish featuring layers of tortillas filled with butternut squash, black beans, cheese, and fresh vegetables. This colorful quesadilla stack is seasoned with chili powder and topped with fresh cilantro.

4 servings

18 min

Published October 4, 2025

Ingredients

•4 pieces 8-inch-diameter flour tortillas
•1 package 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
•2 tablespoons vegetable oil, divided
•1 cup chopped white onion
•1 can 15-to 16-ounce can black beans, rinsed, drained
•½ cup salsa, divided
•2 cloves garlic cloves, chopped
•1 teaspoon chili powder
•1 cup coarsely grated hot pepper
•1 cup Monterey jack cheese
•¼ cup chopped fresh cilantro
•½ cup Sour cream
•½ cup Additional salsa
•¼ cup Fresh cilantro sprigs (for garnish)

Cooking Instructions

1.
Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
3 min
2.
Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
10 min
3.
Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.
5 min

Ingredients

•4 pieces 8-inch-diameter flour tortillas

•1 package 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes

•2 tablespoons vegetable oil, divided

•1 cup chopped white onion

•1 can 15-to 16-ounce can black beans, rinsed, drained

•½ cup salsa, divided

•2 cloves garlic cloves, chopped

•1 teaspoon chili powder

•1 cup coarsely grated hot pepper

•1 cup Monterey jack cheese

•¼ cup chopped fresh cilantro

•½ cup Sour cream

•½ cup Additional salsa

•¼ cup Fresh cilantro sprigs (for garnish)

Cooking Instructions

Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.

3 min

Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.

10 min

Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.

5 min