Butternut Black Bean Quesadilla

By cookiecakes • October 27, 2010 • 0 Comments

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Butternut Black Bean Quesadilla — 1 of 2 Photo by cookiecakes

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Author Notes: My kids aren't very picky, but there are some things I just can't get them to eat. I have found, however, they will eat anything if it is in a tortilla! - cookiecakes

Makes 10

1 Butternut squash, peeled, seeded and chopped
Olive Oil
1 15 oz. can black beans, drained and rinsed
1/2 teaspoon Garlic Powder
1/2 teaspoon Cumin
1/2 teaspoon Chili Powder
1/4 cup your favorite salsa
8 oz Your Favorite Cheese, shredded
10 Whole Wheat Flour Tortillas
Salt & Pepper to taste
Cooking oil spray (olive or canola are fine)

Toss the butternut squash in olive oil and roast in a 400 degree oven about 30-45 minutes, until soft.
When squash is done roasting, mash with a potato masher and stir in spices, black beans and salsa.
Spread a couple of Tablespoons over half of a tortilla, then sprinkle with cheese.
Fold tortillas in half and spray with cooking spray. Place on a heated griddle to med-hi and cook about 5 minutes or until golden. Flip and cook for 5 minutes more or until cheese is all melted.
Cut into thirds and serve with your favorite quesadilla toppings.