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

1. Peel, dice and cook your squash which ever method you like the best.
2. Add to a large bowl and mash.
3. Now in a small saute pan with a little olive oil add the onion, garlic and chipoltes.
4. Cook just a few minutes until slightly soft.
5. Add the black beans, cumin, salt, pepper and cilantro and stir until well mixed and heated.
6. Add the bean mixture to the squash and mix well.
7. Now take a flour tortilla and put some of the mixture on one half of the tortilla and top with the cheese.
8. 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.
9. If you want, bake at 425 as well.
10. To me, the grill pan works best.
11. Serve, let set just a minute till the cheese slightly sets up and then cut into wedges.
12. Top with sour cream and chopped scallions.
13. Guacamole or salsa would also be a nice addition.
14. !

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)