Black Bean & Butternut Squash Quesadillas

2 c butternut squash, roasted & mashed

1 T olive oil or butter

salt

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