Quesadillas have come a long way since my childhood. When I was a kid, quesadillas were either 1) items on restaurant menus for picky kids or 2) something you made in the microwave when you were hungry and your mom wasn’t around to cook something for you. Quesadillas have grown up now, and full of a variety of delicious ingredients – from grilled meats to roasted vegetables to seafood. They’re versatile and customizable to the max.
This version of a vegetarian quesadilla combines the creamy black beans with sweet chunks of butternut squash, fresh tomatoes, tasty onions, garlic and Mexican spices. It’s uniquely yummy and healthier and lighter than most quesadillas, but flavorful, filling, and full of melty-cheesy goodness.
1 Tbsp. olive oil
1 c. diced butternut squash
½ onion, finely chopped
1 clove of garlic, minced
½ jalapeno, seeded and finely diced
1 roma tomato, diced
1 ½ c. black beans, rinsed and drained
1 Tbsp. cilantro, chopped
1 tsp. cumin
1 tsp. chili powder
Salt and pepper
6 flour tortillas
2 c. shredded cheddar
Serve with sour cream, guacamole, avocado and salsa.
Heat olive oil over medium high heat in a skillet. Add onions, garlic, and jalapeno and cook for 2-3 minutes. Add squash, beans, tomato, cilantro, cumin, chili powder and about 2 Tbsp. of water. Cover and cook at medium low heat, stirring occasionally, until the squash is tender. This will take about 20 minutes. If you need to add water during the cooking process, go ahead. Season with salt and pepper and set aside.
To cook the quesadillas, place a tortilla in a skillet over medium heat. Add ⅓ of the cheese and ⅓ of the vegetables to the tortilla and place another tortilla on top. Cook for a couple of minutes, until the underside is slightly brown. Carefully flip and cook the other side of the tortilla until slightly brown and cheese is melted. Repeat for each quesadilla. Place on a cutting board and cut into triangle portions. Serve with your favorite toppings – sour cream, guacamole, avocado, salsa!