The winter squash in these quesadillas provides a savory way to eat this seasonal vegetable while supplying 90 percent of the daily recommended vitamin A intake. You can use canned pumpkin or the puree from any variety of roasted winter squash, like butternut or acorn.
Yield: 4 servings
Preparation time: 15 minutes
Cooking time: 12 minutes
- 1/2 tbsp olive oil
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/8 tsp ground coriander
- 1/8 tsp fine ground sea salt
- 1/8 tsp ground black pepper
- 1/3 cup pureed winter squash
- 8 corn tortillas
- 1/2 cup low-sodium black beans, rinsed and drained
- 1/3 cup shredded white cheddar cheese
- Heat the oil over medium-high heat in a small skillet. Add the onion and cook for 2 minutes. Add the garlic and cook for 2 more minutes.
- Stir in the chili powder, cumin, coriander, salt, and black pepper. Cook for 1 minute and turn off the heat. Stir in the pureed squash and set aside.
- Place 4 of the corn tortillas on a flat work surface. Spread an equal amount of the squash over each. Divide the black beans into 4 portions and sprinkle over the squash. Next, add ¼ of the cheese and top with another tortilla.
- Preheat a large skillet or griddle over medium-high heat. Carefully place the quesadillas in the pan. Cook for about 3 minutes on each side, until the tortillas are browned and the fillings are warm with the cheese melted.
- Cut each quesadilla into 4 wedges and serve.