Squash & Black Bean Quesadilla

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Tonight’s dinner was a snap, especially when you already have 2 of the star ingredients cooked and on hand.  In this case, it was the squash and beans.  I am a bean snob, I prefer to rehydrate and cook my own vs canned beans, something about starting out from scratch that has always appealed to me, in whatever I do.

Anyway, back to quesadillas!  and yes, another (say it with emphasis now)… a-nother!Mexican flavor inspired recipe.  I had already made the beans for another batch of my black bean and wild/brown rice enchiladas and the squash was leftover from dinner on Sunday, so I was looking through my recipes for quesadillas and landed on my empanada recipe and thought…why not switch out the sweet potato for the squash and slap the contents into a tortilla?!

Bravo! We have a winner!  A couple other changes and the whole thing was on the plate in less than 15 minutes.

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Ingredients
1 Cup cooked black beans
1 Cup roasted butternut squash (if cubed, mash slightly)
1 small clove garlic, peeled and mashed
1 Tbsp finely chopped jalapeno
3 Tbsp chopped red onion
1/4 tsp ground coriander
1/4 tsp ground cumin
Salt and Pepper to taste
1 Large 10″ Whole Wheat floour toritilla
Olive Oil
1/4 cup Monterey Jack Cheese, shredded
Juice from one lime
Avocado
Sour Cream
Cilantro

Directions

In  skillet set over medium heat, lightly toast cumin, coriander, salt and pepper until fragrant (about a minute), add oil, onion and jalapeno.  Saute for 2 minutes until onion softens, add garlic and lime juice. Stir constantly for about a minute or two until garlic softens.  Reduce heat to low and add beans and squash.  Combine thoroughly and let contents warm through (about 2-3 minutes).  Remove from pan and set aside.

In same skillet, turning heat up to medium-low, place tortilla in the pan and add cheese to one half.  Add squash/bean mixture over the cheese.  Fold tortilla in half and cook until the bottom starts to brown (about 2-3 minutes).  Flip and cook the other side for 2-3 minutes.

Remove from skillet and serve immediately with cilantro, sour cream and avocado.

This recipe makes one serving, size up as necessary!

Salud!

Deborah

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