Butternut Black Bean Quesadilla

By cookiecakes
October 27, 2010
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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)
  1. Toss the butternut squash in olive oil and roast in a 400 degree oven about 30-45 minutes, until soft.
  2. When squash is done roasting, mash with a potato masher and stir in spices, black beans and salsa.
  3. Spread a couple of Tablespoons over half of a tortilla, then sprinkle with cheese.
  4. 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.
  5. Cut into thirds and serve with your favorite quesadilla toppings.

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