Friday, September 3, 2010

Black Bean & Butternut Squash Quesadillas

2 c butternut squash, roasted & mashed
1 T olive oil or butter
1 med red onion, chopped
1 garlic clove, minced
1 hot pepper, seeded & chopped
1 c black beans, cooked & mashed
1 1/2 - 2 c grated cheese
An even number of tortillas, flour or corn, any size.

Preheat oven to 400 F.

Heat 1/2 tablespoon of olive oil in a sauté pan. Add the onions & garlic & cook until the onions are soft & translucent. Stir in the chiles, squash & beans & heat through.

Coat one side of the tortillias in olive oil or butter & place half of them oil side down on baking sheets. Divide the bean & squash mixture between the tortillas. Top each with cheese. Place a second tortilla on top of each & press down with the palm of your hand. Place in the oven & bake for 12 minutes or until the tortillas are crisp & starting to brown.

Serve with sour cream & salsa

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