Black Bean and Butternut Squash Quesadillas

Ingredients

• 8 whole Burrito-sized Flour Tortillas
• 1 cup Butternut Squash Puree
• 2 cups Colby Jack Cheese
• 1 can (15 Oz. Size) Black Beans
• 1 cup Medium Salsa

Preparation Instructions

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.