Black Bean, Winter Squash and Greens Quesadilla (SRC)
This hearty quesadilla is packed with black beans, roasted winter squash, and sautéed greens, making it a flavorful, satisfying, and nutritious meal. Perfect for Meatless Monday or anytime you crave a plant-based twist on a classic favorite.
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 servings
- lime wedges
- your favorite salsa and/or guacamole
Instructions
- Line a cookie sheet with nonstick foil or parchment. Preheat oven to broil.
- Heat the olive oil and garlic in skillet over medium heat. Add spices and stir for 30 seconds
- 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.
- 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.
- Broil until the top is golden brown, about two minutes. Serve with salsa and/or guacamole and a squeeze of fresh lime.