These butternut squash quesadillas are delicious and extremely satisfying. Being that they are easy to make, I have been keeping the ingredients on hand for a quick weeknight meal. They also make a great portable lunch option. Check out the recipe!
Makes 2 large quesadillas (4 servings)
- 2 cups butternut squash, cubed
- 2 cups mushrooms, diced
- 1 small yellow onion, diced
- 2 cups spinach
- 1/2 tsp garlic, minced
- 1 (15oz) can black beans, rinsed and drained
- 1/2 cup shredded sharp white cheddar
- Olive oil, salt, pepper
- Cumin and Chili Powder
- Two 12″ round whole wheat tortillas
Directions: Preheat oven to 425F. Toss butternut squash with olive oil and spread evenly onto a sheet pan. Sprinkle with salt, pepper, cumin, chili powder (to taste preference). Place in oven and roast for 20 minutes until tender. In the meantime, on the stove heat olive oil in a large skillet over med-high heat. Add in onions and mushrooms, sauteing until golden. Add in garlic and spinach, cooking for another two minutes. Remove mixture from heat. Stir in black beans and cooked squash. Take tortillas and sprinkle half the tortilla with shredded cheddar. Spoon squash mixture on top of cheese, fold tortilla in half (will be half-moon shaped). Place on the stove on a non-stick griddle over medium heat, cooking each side for about 5 minutes until golden. Note- you can add cooked shredded chicken or ground turkey for additional protein. Enjoy with avocado and plain Greek yogurt!