Butternut Squash and Black Bean Quesadilla

 
 

Ingredients

 

  • - 1/4 cup canned black beans, drained and rinsed

  • - ½ of a butternut squash, peeled, seeded, and diced into 1/2-inch cubes

  • - 1/2 cup fresh cilantro, chopped

  • - 1 pint of habanada peppers, thinly sliced 

  • - 1 tablespoon olive oil

  • - 1 teaspoon ground cumin

  • - 1/2 teaspoon chili powder

  • - Salt and black pepper to taste

    - 2 large flour tortillas

    - 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

    - Olive oil for cooking

Instructions

  1.    - Preheat your oven to 450°F 

  2.    - Toss the diced butternut squash with 1 tablespoon of olive oil, ground cumin, chili powder, salt, and black pepper.

  3.    - Spread the seasoned butternut squash on a baking sheet in a single layer.

  4.    - Roast in the preheated oven for about 20-25 minutes or until the squash is tender and slightly caramelized. Set aside.

  5.    - In a mixing bowl, combine the roasted butternut squash, black beans, chopped cilantro, and sliced habanada peppers. Mix well to distribute the ingredients evenly. Adjust the amount of habanada peppers to suit your desired level of spiciness.

  6.    - Heat a non-stick skillet or griddle over medium-high heat and lightly grease with olive oil.

  7.   - Add a tortilla topped with the black bean/squash mixture to the hot skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. 

  8.    - Once the quesadillas are cooked, remove them from the heat, and let them cool for a minute before cutting them into wedges.

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