Butternut, Black Bean and Chipolte Quesadillas Recipe kchurchill5
- 1 medium butternut squash, peeled, cut and cooked and mashed
- 2 cans black beans(drained and rinsed)
- 2-3 chipoltes in adobo, diced fine
- 1 small red onion diced
- 1 Tablespoon fresh cilantro chopped
- 1 tablespoon ground cumin
- 2 teaspoons minced garlic
- Salt and pepper to taste
- Olive oil to saute the vegetables and to brush on the tortillas
- Monterey Jack or Pepperjack cheese, or even a Mexican blend is fine grated
- Flour tortillas
- Peel, dice and cook your squash which ever method you like the best.
- Add to a large bowl and mash.
- Now in a small saute pan with a little olive oil add the onion, garlic and chipoltes.
- Cook just a few minutes until slightly soft.
- Add the black beans, cumin, salt, pepper and cilantro and stir until well mixed and heated.
- Add the bean mixture to the squash and mix well.
- Now take a flour tortilla and put some of the mixture on one half of the tortilla and top with the cheese.
- Fold over brush each side with olive oil and cook on a grill pan if possible ... or and outside grill, or even just a saute pan.
- If you want, bake at 425 as well.
- To me, the grill pan works best.
- Serve, let set just a minute till the cheese slightly sets up and then cut into wedges.
- Top with sour cream and chopped scallions.
- Guacamole or salsa would also be a nice addition.
- !
butternut squash, black, chipoltes, red onion, fresh cilantro, ground cumin, garlic, salt, olive oil, pepperjack cheese, flour tortillas
Taken from www.chowhound.com/recipes/butternut-black-bean-chipolte-quesadillas-14571 (may not work)