Black Bean And Butternut Squash Quesadillas Recipes

BLACK BEAN & BUTTERNUT SQUASH QUESADILLAS WITH LAZY GIRL'S GUACAMOLE

Steps:

• Heat 1 Tablespoon oil in a large skillet over medium heat then add sliced onions. Cook over medium heat stirring every so often until golden brown and caramelized, 20-30 minutes. Can be made a day ahead of time.
• Meanwhile preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add butternut squash, remaining Tablespoon oil, salt, and pepper then toss to coat and spread into an even layer. Roast for 15-20 minutes, or until caramelized but not mushy. Can be made a day ahead of time.
• Combine black beans, water, chili powder, cumin, dried oregano, and cayenne pepper in a small saucepan then heat through over medium heat. Can be made a day ahead of time.
• Heat a griddle or skillet over medium heat then lay down 1 flour tortilla. Sprinkle on 1/4 cup cheese then layer on a quarter of the roasted butternut squash, seasoned black beans, and caramelized onions. Top with another 1/4 cup cheese then place another tortilla on top and griddle until golden brown on both sides. Slice with a pizza cutter then serve with Lazy Girl's Guacamole.
• For the Lazy Girl's Guacamole: Mash avocados and garlic salt to desired consistency. Taste and adjust garlic salt if necessary.

BLACK BEAN AND BUTTERNUT SQUASH QUESADILLAS

Steps:

• Spray a large griddle or skillet with cooking spray and heat over medium heat.
• Working in batches as necessary, place one tortilla on the griddle and spread with 1/4 cup squash. Sprinkle with 1/4 cup cheese. Add a quarter of the black beans and drizzle with about 3 tablespoons of salsa. Top with another 1/4 cup cheese and finish with a tortilla.
• Heat 5 minutes per side or until browned and crispy as desired. Transfer to a plate and use a pizza cutter to slice into wedges. Serve hot with sour cream, avocado, and lime.

VEGAN CHIPOTLE BUTTERNUT SQUASH & BLACK BEAN QUESADILLAS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Place cubed butternut squash in a medium bowl and add minced chipotles in adobo, olive oil, salt, and pepper. Toss until chipotle is well-distributed. Pour squash onto a large rimmed baking sheet and spread into a single layer. Place in oven.Bake, stirring once or twice, 25-30 minutes until fork-tender and golden in places. Pull from oven and set aside.
• Place a large saute pan over medium heat to warm up while you assemble your first quesadilla.
• To assemble the quesadillas, lay out one flour tortilla. Add 1/4 of the squash. Using a fork, mash the squash. Add 1/4 of the beans. Squeeze some lime juice over the beans and squash and cover with the second tortilla, pressing down to help the quesadilla hold together. Repeat with remaining three quesadillas.
• Cook, one at a time. Add 1 tablespoon of oil to the hot pan. Use a spatula/turner to distribute the oil around the entire surface of the pan. When the oil is hot, carefully transfer the quesadilla to the pan and cook until the tortilla is puffed and golden, then flip, cooking the other side until puffed and golden.
• Use the spatula to transfer the quesadilla to a cutting board and, using a chef's knife, cut into wedges. Transfer to a plate and serve with avocado crema or salsa.