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
Continue After Advertisement
Ingredients
-
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)
Directions
-
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.
See what other Food52ers are saying.