Black Bean & Squash Quesadillas

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

8 tortillas

•  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.

Posted in FoodBank CookBook

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