Acorn Squash & Black Bean Quesadillas
Easy, delicious acorn squash and black bean quesadillas loaded with sweet, creamy squash, savory black beans, and your favorite melty cheese. Perfect for a quick lunch or weeknight dinner.
Servings 2 servings
Ingredients
- Non-stick cooking spray
- 1 small acorn squash
- 1 teaspoon cinnamon
- 1 tsp olive oil
- 1 can of reduced sodium black beans, rinsed and drained
- Your choice of cheese: shredded, goat cheese, or cream cheese
- red pepper flakes, if desired
- 1 tablespoon fresh cilantro, chopped
- 8 inch whole wheat tortillas
- salt and pepper to taste
- garnish with sour cream and hot sauce
Instructions
- Preheat the oven to 400 degrees F and cut acorn squash lengthwise, remove seeds and sprinkle cinnamon all over the inside of the squash.
- Spray baking sheet with cooking spray and place acorn squash down. Bake for about 40 minutes or until squash is soft and mushy.
- Wait for squash to cool and spoon out into bowl. Sprinkle with desired amount of salt and pepper.
- Heat olive oil in frying pan on medium heat.
- Take two tortillas. On one tortilla, spread 2-3 tablespoons of squash all over. Add 2-3 tablespoons of black beans on top of squash, sprinkle with red pepper flakes and cilantro then place tortilla in oiled frying pan.
- On the other tortilla spread desired amount of shredded cheese, cream cheese or goat cheese all over. Place on top of the tortilla in the frying pan.
- Fry about 2 minutes on each side or until crispy and golden brown, repeat for more quesadillas.
- Cut into triangles and serve with sour cream and hot sauce. Serves 2, 2 triangles each.