Quesadilla with Butternut Squash Cheese and Mango
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Quesadilla with Butternut Squash Cheese and Mango

Recipe by An Ode to Mung Beans
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 cup raw cashews (soaked for at least 1 hour then drained)

  • 1/4 cup water

  • 1/4 cup nutritional yeast

  • 1 Tbsp lemon juice

  • 1 clove garlic

  • 1 tsp vinegar

  • 1 Tbsp Dijon mustard

  • Salt, to taste

  • Pepper, to taste

  • 1 cup roasted butternut squash chunks

  • 4 flour tortillas

  • 2 avocados

  • 1 red pepper, thinly sliced

  • 1 mango, thinly sliced

  • 100 g sweetcorn

  • 1 handful fresh coriander, coarsely chopped

  • 1 handful vegan cheese, grated (optional)

  • 1 tsp vegetable oil

  • 1/2 red chilli, deseeded and finely chopped

  • Juice of 1/2 lime

Directions

  • To make the “cheese”, blend the cashews, water, nutritional yeast, lemon juice, garlic, vinegar, mustard, and a pinch of salt and pepper in a food processor until smooth. Then add the squash and blend again. Spread onto 2 of the tortillas.
  • Slice an avocado and arrange one-half on each of the 2 tortillas along with the pepper, mango, sweetcorn, coriander, a pinch of salt and pepper, and vegan cheese (if using). Cover with the other 2 tortillas.
  • Warm the vegetable oil in a large frying pan over medium-high heat. Transfer the quesadillas into the pan one at a time and cook until golden-brown underneath. Flip carefully and do the same on the other side.
  • To make the guacamole, mash the remaining avocado, chilli, lime juice, and a pinch of salt and pepper with a fork. Spoon over the quesadillas, cut each in half, and serve.

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