2 cups butternut squash, peeled & cut into small thin slices
1 Tbls. olive oil
1 medium red onion, chopped
1 garlic clove
1 cup black beans
1 serrano chile, seeded and minced fine
1 cup grated cheese
• Heat 1/2 Tbls. olive oil in a saute pan. Add the onions and garlic and cook until onions are soft and starting to brown. Add the squash and 1/4 cup water. Cover and cook for 10 minutes, stirring occasionally. Add the beans and chile and cook for 5 minutes uncovered.
• While the squash is cooking, place equal amounts of cheese on the tortillas. Place on a cookie sheet in oven (on broil). Remove when cheese is melted. Add equal amounts of squash mixture to each, folding tortilla in half and pressing down gently.
• Serve with salsa.
Makes 4 servings.