Black Bean Butternut Squash Quesadillas with Chipotle Lime Crema

• 1/2 cups Sour Cream
• 1 teaspoon Minced Garlic
• 1 Chipotle Chile From A Can Of Chipotle Chiles In Adobo Sauce
• 1 Lime, Zest And Juice
• 1/2 cups Mashed Cooked Butternut Squash
• 1 Tablespoon Chopped Fresh Cilantro
• 1- 1/2 teaspoon Taco Seasoning
• 1/2 teaspoons Lime Juice
• 2 teaspoons Vegetable Or Olive Oil
• 2 Flour Tortillas
• 1/4 cups Canned (Rinsed And Drained) Black Beans
• 1/4 cups Shredded Monterey Jack Cheese
• Optional Toppings: Salsa, Sliced Jalapenos, Guacamole, Etc

1. To make the chipotle lime crema: Process all of the ingredients in a food processor until smooth.
2. Adjust seasoning to taste, if needed (add more chipotle chiles, more garlic, maybe a dash of salt, etc.).
3. Set aside to thicken slightly.
4. Meanwhile, make the quesadillas: In a small bowl, combine the butternut squash, cilantro, taco seasoning and lime juice.
5. Adjust seasonings to taste, if needed.
6. In a large skillet over medium heat, heat the oil.
7. Place one tortilla in the skillet; spread the butternut squash mixture on top.
8. Top with the black beans, then sprinkle with the cheese (go ahead; you can add extra cheese if you want).
9. Top with the second tortilla.
10. Cook 3 to 5 minutes on one side until the bottom tortilla is golden brown and crispy.
11. 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.
12. Remove it from the pan to a plate.
13. Cut the quesadilla into wedges.
14. 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.

sour cream, garlic, chiles, fresh cilantro, lime juice, vegetable or olive oil, flour tortillas, black beans, shredded monterey jack cheese, salsa

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/black-bean-butternut-squash-quesadillas-with-chipotle-lime-crema/ (may not work)