Joe’s veggie Fakeaways

barbecue butternut quesadilla

Serves 1

✱✱½ small butternut squash, peeled and chopped ✱✱½ avocado, destoned ✱✱2 spring onions, finely sliced (green bits and all) ✱✱Juice of 1 lime ✱✱½tbsp coconut oil ✱✱1 clove garlic, finely sliced ✱✱½ x 400g tin of black beans, drained and rinsed ✱✱1tbsp barbecue fajita seasoning ✱✱2 flour tortillas ✱✱30g Cheddar ✱✱2 drizzles of barbecue sauce

1 put butternut squash in a large microwaveable bowl with 1tbsp of water. cover with cling film, then zap on high for 8 mins until cooked.

2 scoop out avocado and place in a small bowl with half the spring onion and half the lime juice. roughly mash with a fork. season with salt and pepper.

3 melt coconut oil in large frying pan over medium heat. add remaining spring onion and garlic. Fry for 1 min, then tip in the black beans and fajita seasoning. give everything a good stir and cook for 2 mins more.

4 tip bean mixture into butternut squash bowl, which by now will be cooked. roughly mash everything together with a fork. squeeze in remaining lime juice. season with salt and pepper.

5 put pan back on a high heat (don’t bother washing it). place first tortilla in pan and pile butternut and black bean mixture on top.

6 grate over cheddar, drizzle with a little barbecue sauce and put other tortilla on top. chop into pieces and chow down with the avocado dip.