Caramelized Acorn Squash & Black Bean Quesadillas with Cilantro-Lime Crema
These Caramelized Acorn Squash & Black Bean Quesadillas with Cilantro-Lime Crema are the ultimate cozy-meets-fresh fall dinner. Sweet acorn squash is sautéed with caramelized onions until golden and tender, then combined with hearty black beans, melty cheese, and a hint of warming spice. The filling is tucked into tortillas and crisped to perfection, creating that irresistible contrast between the crunchy exterior and creamy, flavorful interior.
Acorn squash doesn’t just taste amazing it’s a nutritious addition to your diet— it’s naturally rich in fiber, vitamin C, and potassium, which means this meal is as nourishing as it is satisfying. What truly elevates these quesadillas is the cilantro lime crema — a bright, tangy drizzle that balances the richness of the cheese and the sweetness of the squash.
Every bite is smoky, savory, and just a little zesty, making this recipe perfect for weeknight dinners or casual entertaining. Serve with extra lime wedges, a sprinkle of fresh cilantro, and your favorite salsa for a dish that celebrates both the flavor and the goodness of the season.
Caramelized Acorn Squash & Black Bean Quesadillas with Cilantro-Lime Crema
Ingredients
- For the Quesadillas:
- 4 tsp olive oil
- 1 1/2 cups thinly sliced onion
- 3 cups 1/2" diced skin on acorn squash cubes
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt & freshly ground black pepper
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup corn kernels (fresh, frozen, or canned)
- 8 burrito size flour or whole wheat tortillas
- 2 cups shredded cheese (smoked gouda, Monterey Jack, or sharp cheddar)
- 2 tbsp chopped fresh cilantro (optional)
- 1 small jalapeño, minced (optional for heat)
- For the Cilantro-Lime Crema:
- ½ cup Greek yogurt or sour cream
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 2 tbsp chopped fresh cilantro
- ¼ tsp garlic powder (optional)
- Salt to taste
Instructions
- Heat olive oil in a large skillet over medium-low heat.
- Add sliced onions and cook, stirring occasionally, until golden and soft, about 8–10 minutes.
- Add cubed acorn squash, cumin, smoked paprika, salt, and pepper.
- Continue cooking, stirring occasionally, until squash is tender and caramelized, about 15–20 minutes. (Add a splash of water or broth if needed to prevent sticking.)
- Stir in black beans and corn. Cook for 2–3 minutes until warmed through. Taste and adjust seasoning.
- Make the cilantro-lime crema in a small bowl, by combining Greek yogurt, lime juice, lime zest, chopped cilantro, garlic powder, and salt. Mix until smooth.
- To assemble quesadillas lay
- Lay four tortillas flat on the counter. Sprinkle half of the shredded cheese evenly over the tortillas.
- Spread ¼ of the squash-bean mixture over each tortilla.
- Sprinkle with remaining cheese, optional cilantro, and jalapeño. Top with the remaining tortillas.
- Wipe out the skillet and return to medium heat.
- Cook each quesadilla 2–3 minutes per side, until golden and cheese is melted.
- Slice into wedges. Drizzle with cilantro-lime crema or serve on the side for dipping.