Wednesday, November 19, 2008

Black Bean & Butternut Squash Quesadillas

This week I'm cooking recipes from some of my favorite food bloggers...

Lori's Lipsmacking Goodness has become has become a frequent read for me since I discovered it through Recipes to Rival, an online cooking group she co-founded. It seems she's alway got something on her blog I want to make & when I saw this recipe last week I bookmarked it right away. I knew it would be a great use of the butternut squash we got in our last CSA box.
Black Bean & Butternut Squash Quesadillas
This was so wonderful. I would have never thought to put squash in a quesadilla but its flavor was a perfect match to the beans, cheese & chile. Matt thinks the filling would also be great on nachos or in enchiladas. We made no changes to the ingredients in this recipe but we put a little oil on our tortillas when cooking to help crisp them up.

Black Bean & Butternut Squash Quesadillas

2 c butternut squash, peeled & cut into 1/2-inch cubes
1 T olive oil + more to brushing on the tortillas
salt
1 med red onion, chopped
1 garlic clove, minced
1 Fresno chile, seeded & chopped
1 c black beans, drained & rinsed
1 1/2 - 2 c grated Mexican cheese mix
8 fajita size tortillas

Preheat oven to 400 F.

Place the squash in a small roasting pan. Drizzle with 1/2 tablespoon of the olive oil & sprinkle with salt. Stir to coat. Roast for about 40 minutes, stirring occasionally, until the squash is light brown & soft. Set aside. Turn oven down to 375 F.

Heat 1/2 tablespoon of olive oil in a sauté pan. Add the onions & garlic & cook until the onions are soft & translucent. Stir in the chiles, squash & beans & heat through.

Brush a little olive oil on one side of 4 tortillas & place oil side down on baking sheets. Divide the bean & squash mixture between the 4 tortillas. Top each with cheese. Place a second tortilla on top of each & press down with the palm of your hand. Brush a little olive on the top tortillas. Place in the oven & bake for 12 minutes or until the tortillas are crisp & starting to brown.

Serve with sour cream & salsa

Makes 4 quesadillas


9 comments:

Deborah said...

I wouldn't have thought to put squash in a quesadilla, either, but it sounds wonderful!

Alexa said...

I love the combination of flavors in those quesadillas. They sound fantastic!

Lori said...

Thank you so much Kat- that is real sweet. Made my day! Your quesadilla's look wonderful. SO glad you enjoyed them!

JennDZ - The Leftover Queen said...

Wow those do look ever so good! drool.

Melani said...

These are also really yummy with sweet potatoes instead of butternut squash.

Deborah Dowd said...

This looks like a great meatless alternative to the standard quesadillas!

MrOrph said...

What a clever mix for a quesadilla.

Grace said...

you'd be hard-pressed to give me a quesadilla that i didn't like, but i'd absolutely love these. black beans just make me happy. :)

Foodycat said...

Perfect! They look lovely.

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t = teaspoon
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