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Meatless Monday: A Variation of Veganomicon’s Black Bean and Butternut Squash Empanadas

March 22, 2011

I love the filling used in Veganomicon’s black bean and butternut squash empanadas. It’s smooth, sweet and savory at the same time, and so creamy that you don’t even think about “cheese” as a missing ingredient. I have yet to make the recipe as a whole because empanada dough is fairly time consuming and my kiddos always have other plans. Still, I make the filling often and use it in turnovers (with phyllo dough) or use a store bought pastry crust to make my empanadas.

Last night, I had a package of tortillas and I decided to give the filling a whirl in quesadilla form. The result was a delicious vegan quesadilla that EVERYONE in the family enjoyed. I made two whole quesadillas–one for Jeremy and one for the kids and I to share.

Morgan’s was cut into strips to make eating a bit easier. Leighton ate the mashed black bean and squash filling. I was skeptical that my girl  might object to her first taste of sautéed onion and cumin but she dug in with both hands…literally. We had to bathe our black bean and squash encrusted baby after that meal!

Filling recipe:

1 small butternut squash-steam in microwave 10-15  minutes and allow to cool

1 c black beans

1 T olive oil

1 small Vidalia onion, chopped

2 cloves garlic, minced



1 lemon

2 tsp maple syrup

Cooking spray


  1. Saute chopped onion and garlic
  2. Add 1 TBS cumin
  3. Add beans, squash and saute until heated through
  4. add juice of 1 lemon and 2 tsp maple syrup and stir to combine

I’m going to assume that you know how to make a quesadilla from there 🙂



One Comment leave one →
  1. March 23, 2011 1:54 am

    Yum! I will definitely be making this on sometime soon!

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