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
Ingredients
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1
Butternut squash, peeled, seeded and chopped
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Olive Oil
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1
15 oz. can black beans, drained and rinsed
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1/2 teaspoon
Garlic Powder
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1/2 teaspoon
Cumin
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1/2 teaspoon
Chili Powder
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1/4 cup
your favorite salsa
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8 oz
Your Favorite Cheese, shredded
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10
Whole Wheat Flour Tortillas
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Salt & Pepper to taste
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Cooking oil spray (olive or canola are fine)
Directions
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Toss the butternut squash in olive oil and roast in a 400 degree oven about 30-45 minutes, until soft.
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When squash is done roasting, mash with a potato masher and stir in spices, black beans and salsa.
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Spread a couple of Tablespoons over half of a tortilla, then sprinkle with cheese.
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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.
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Cut into thirds and serve with your favorite quesadilla toppings.
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