A rich and spicy quesadilla.
Spray a large griddle or skillet with cooking spray and heat over medium heat.
Working in batches as necessary, place one tortilla on the griddle and spread with 1/4 cup squash. Sprinkle with 1/4 cup cheese. Add a quarter of the black beans and drizzle with about 3 tablespoons of salsa. Top with another 1/4 cup cheese and finish with another tortilla.
Heat 5 minutes per side or until browned and crispy as desired. Repeat with remaining tortillas. Transfer to a plate and use a pizza cutter to slice into wedges. Serve hot with sour cream, avocado, and lime.
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I had no faith in this taste combo at first. I was wrong! These are wonderful.
YUM! Mine were a little different only because of the ingredients I had on hand. I had cubed, oven roasted butternut squash, red bell peppers & some Hatch green chiles & jalapenos.
LOVED them!
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Becca @ Amuse Your Bouche on 1.2.2012
Quesadillas are so simple and so versatile – but I’ve never tried putting beans in them! Great idea.