Even though temperatures have let up a bit, we are still committed to bringing you recipes that require minimal cooking and as little oven time as possible. This week we are bringing you butternut squash black bean quesadillas using Burns and McCoy Hatch Green Chile Salsa. Squash and pumpkin are under appreciated ingredients in American cuisine. They add great texture, and their flavors are easily masked with other favors. These quesadilla are reminiscent of bean and cheese burritos, but are a little healthier.
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
15 oz can black beans, drained
3/4 c butternut squash puree
1/2 c Burns and McCoy Hatch Green Chile Salsa
Salt and pepper to taste
Shredded cheese
Tortilla
Directions
1. Combine black beans, butternut squash puree, salsa, salt, and pepper.
2. Layer shredded cheese and black bean mixture in between two tortillas.
3. Heat over medium heat until cheese is melted, ingredients are warm, and tortillas are browning.
Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.
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