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

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Cut each quesadilla into 4 wedges and serve.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.