Black Bean Butternut Squash Quesadillas with Chipotle Lime Crema

To make the chipotle lime crema: Process all of the ingredients in a food processor until smooth. Adjust seasoning to taste, if needed (add more chipotle chiles, more garlic, maybe a dash of salt, etc.). Set aside to thicken slightly.

Meanwhile, make the quesadillas: In a small bowl, combine the butternut squash, cilantro, taco seasoning and lime juice. Adjust seasonings to taste, if needed.

In a large skillet over medium heat, heat the oil. Place one tortilla in the skillet; spread the butternut squash mixture on top. Top with the black beans, then sprinkle with the cheese (go ahead; you can add extra cheese if you want). Top with the second tortilla. Cook 3 to 5 minutes on one side until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook another 3 to 4 minutes on the other side until the bottom tortilla is golden brown and crispy and the cheese is melted. Remove it from the pan to a plate.

Cut the quesadilla into wedges. Serve with the crema on the side or spooned on top, along with extra cilantro and/or other toppings like salsa, diced tomatoes, sliced jalapenos and guacamole.