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.

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

from Lori's Lipsmacking Goodness

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