Black Bean, Winter Squash and Greens Quesadilla (SRC)

Handheld eats are always a win in my book…they are versatile, they are portable and they are so satisfying! Whether it’s a wrap or a sandwich or a taco, you can pack all the food groups into one lovely bite. This veggie-friendly quesadilla is no exception!

I was assigned Terri’s blog Our Good Life for this month’s Secret Recipe Club reveal, and I enjoyed perusing through her posts of recipes to crafts and family . I wound up picking her Acorn, Black Bean and Spinach Quesadilla this month for two reasons: I had my mind set on Mexican food and I couldn’t wait to test out a quesadilla using Against the Grain’s new gluten-free pita bread (which doubles fabulously as a tortilla). Terri’s Radish Leaf Pesto will be perfect to whip up this spring, her Oat Congee with Fried Egg and Scallions definitely peaked my interest, and her Apple Cinnamon Roll Bread Pudding has been bookmarked for the next stormy day when I’m craving comfort food!

Even though Spring is here (or almost here in Montana), I am still enjoying my fair share of sweet potatoes and winter squash. They are a staple in my kitchen and you can always find an uncooked kabocha squash or Japanese sweet potato on the counter ready to be incorporated enemy next recipe experiment! This recipe for a winter squash quesadilla was a huge hit and without a doubt satisfied my hankering for Mexican food!

black bean squash and greens quesadilla

Now this is an ideal flavor combo for me! The creamy texture of the winter squash and the velvety beans complimented the crisp edges on the tortilla and the salty, stringy melted cheese. The sautéed greens added a nice earthy dimension to the dish along with the brightness from the cilantro and fresh squeezed lime juice. I changed up a few things on this recipe based on what I had on hand — I substituted kabocha squash for the acorn squash, I used a gluten-free, grain-free tortilla and I added a bit of cilantro for a bit of brightness. I decided to smash up some of the black beans to help adhere the ingredients together since I stuffed the tortilla with the layers of filling 🙂 Mmmmmm!

Black Bean, Squash and Greens Quesadilla (recipe adapted from Our Good Life)
Gluten-free, Grain-free, Dairy-free Option, Vegetarian, Vegan Option, Nut-free, Sugar-free, Soy-free, Egg-free

Ingredients

1 c small dice cooked acorn squash, kabocha squash or butternut squash
2 T olive oil
2 cloves minced garlic
1 tsp cumin, ground
1/4 tsp cayenne
1 can organic black beans, rinsed
1 small bunch spinach (or your favorite leafy greens), destemmed and chopped
4 gluten-free flour tortillas (I used grain-free Against the Grain pita bread)
6 oz monterey jack cheese or your favorite dairy-free shredded cheese
2 Tbsp chopped cilantro OR 3 Tbsp chopped greens onions

For serving

lime wedges
your favorite salsa and/or guacamole

Instructions

1. Line a cookie sheet with nonstick foil or parchment. Preheat oven to broil.

2. Heat the olive oil and garlic in skillet over medium heat. Add spices and stir for 30 seconds.

3. Add the beans and 3 T water until hot. Mash them with a back of a large spoon if you prefer more a refried bean-ish result, then add chopped spinach or greens. Cook for about one minute, or until spinach wilts.

4. Place the tortillas on the cookie sheet. Place 1/4 c acorn squash, 1/4 of the bean mixture, and cheese. Remove from oven, sprinkle with fresh cilantro and fold over the tortilla to cover the filling.

5. Broil until the top is golden brown, about two minutes. Serve with salsa and/or guacamole and a squeeze of fresh lime.

Serves 4

black bean squash and greens quesadilla 2