Happy Meatless Monday! Now that we are eating vegetarian in our home, it’s meatless every day around here so I need to come up with a few new dinners to throw into the rotation. These black bean and butternut squash quesadillas are a hit! The first time I made them was kind of an accident. I was steaming butternut squash (the frozen and cubed variety) for Lucy, and I realized that I made WAY too much. Voila! A new family favorite was born.
1/4 white onion finely chopped
1 clove of garlic chopped (I used Dorot)
1 cup of steamed butternut squash
1 15 oz can of black beans
1 cup of shredded Monterey jack
1/4 cup of cilantro finely chopped (I used leaves and stems)
1/2 teaspoon of cumin
10 inch tortillas (whatever kind you like best)
Pico de Gallo (for serving)
Heat oven to 350.
Sautee your onion in just enough olive oil to coat the pan, about 1-2 teaspoons. When the onion is translucent begins to brown, add the garlic. Sauté for one more minute and set aside to cool.
Add the steamed squash to a large mixing bowl and mash lightly with the back of a fork. Drain and rise the black beans and add to the bowl along with cheese, cilantro, cooled onions and garlic and cumin. Stir well.
Heat a large skillet on medium-high heat and brush with olive oil add a tortilla and top with 1/2 to 3/4 cup of filling. Fold over and cook on both sides until brown and crispy. Place on baking sheet. Repeat until your filling is gone- this will make about five quesadillas.
If your cheese is not totally melted (mine was not) finish you quesadillas for five to ten minutes in the oven. Serve with fresh pico de gallo or your favorite salsa.
Some notes- You can easily make this vegan by not using the cheese or replacing with vegan cheese. It would also be awesome to add some jalapeno to this (remove seeds and sauté with onion), but as I cook for toddlers that was not an option for me.