Butternut and Black Bean Quesadillas

Servings: 4 · Prep: 20 min · Cook: 60 min · Total: 80 min

Ingredients

• 1 pound Butternut squash
• 3 cups Canned black beans
• 8 each Vegetarian flour tortillas
• 6 ounces Sharp cheddar cheese
• 1 1/2 teaspoons Ground cumin
• 4 each Green onions
• 3 tablespoons Olive oil
• 1/2 teaspoon Fine salt
• 1/4 teaspoon Ground black pepper

Equipment

Oven; Mixing Bowl; Spatula; Baking Sheet; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Box grater; Skillet; Fork; Oven mitts; Mixing spoon; Vegetable peeler; produce brush; oven; mixing bowl; spatula; baking sheet; measuring cups; measuring spoons; knife; cutting board; colander; box grater; skillet; fork; oven mitts; mixing spoon; vegetable peeler

Steps

1. Prepare the vegetables, beans and cheese. Heat the oven to 425°F. Wash your hands and clean the preparation surface. Scrub the squash under running water before peeling and cutting it; rinse the green onions, remove any damaged areas and dry both vegetables. Prepare the squash cubes and slice the onions. Drain and rinse the beans, let them drain thoroughly, then blot away excess moisture. Shred the cheddar.
   • 1 pound butternut squash — peeled, seeded and cut into 1/2-inch cubes
   • 4 Each green onions — trimmed and thinly sliced
   • 3 cups black beans — drained, rinsed and dried well
   • 6 ounces cheddar cheese — shredded

   Use a stable cutting board and take care when peeling and cutting the firm squash.

2. Roast the squash. Place the squash on the baking sheet and toss with 1 tablespoon olive oil, the salt and black pepper. Spread into a single layer. Roast for 25–30 minutes, turning halfway through, until tender and browned at the edges.
   • 1 pound butternut squash — peeled, seeded and cut into 1/2-inch cubes
   • 1 tablespoon olive oil
   • 1/2 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper

   Use oven mitts when handling the hot baking sheet.

3. Mix the filling. Put the beans in the mixing bowl and mash about one-third of them with a fork, leaving the rest whole. Add the warm roasted squash, cumin and green onions. Fold together gently, lightly crushing some squash to help the filling hold together. Let stand for 5 minutes so excess steam can escape. Reduce the oven temperature to 200°F.
   • 3 cups black beans — drained, rinsed and dried well
   • 1 1/2 teaspoons cumin
   • 4 Each green onions — trimmed and thinly sliced

   Take care when adding the warm roasted squash to the filling.

4. Fill and fold the tortillas. Divide the filling into eight equal portions. Lay out the tortillas and distribute half the cheese evenly over one half of each tortilla. Spread one portion of filling over the cheese on each, leaving a 1/2-inch border. Divide the remaining cheese evenly among all eight tortillas, sprinkling it over the filling. Fold each tortilla closed and press gently.
   • 8 Each flour tortillas
   • 6 ounces cheddar cheese — shredded

   Handle the warm filling carefully; it may still be hot.

5. Crisp the first batch. Heat the skillet over medium-low heat. Add 1 1/2 teaspoons of the remaining olive oil and swirl to coat. Place two folded quesadillas in the skillet without overlapping. Cook for 3–4 minutes per side, turning carefully with the spatula, until golden and crisp and the cheese has melted. Lower the heat if the tortillas brown before the cheese melts.
   • 1 1/2 teaspoons olive oil

   Turn the quesadillas carefully with the spatula; the filling will be hot.

6. Keep warm and cook the remaining batches. Transfer the cooked quesadillas to the emptied baking sheet and keep them uncovered in the 200°F oven. Repeat with the remaining quesadillas in three more batches, using 1 1/2 teaspoons olive oil for each batch.
   • 1 1/2 tablespoons olive oil

   Use oven mitts when handling the baking sheet, and take care when turning the hot quesadillas.

7. Cut and serve. Let the quesadillas rest for 1–2 minutes before cutting each into two wedges. Serve two folded quesadillas, four wedges total, per person.

   Use care when cutting the quesadillas; the filling may still be hot.

https://plumtally.com/recipes/butternut-and-black-bean-quesadillas-rk6n7j089hvj