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Black Bean and Butternut Squash Quesadillas

theliveinkitchen.com
serves 4

Ingredients
  • 8 taco size flour tortillas
  • 2 cups cheddar and monterey jack cheese mix
  • 1 cup butternut squash puree
  • 15 ounces black beans,, rinsed and drained
  • 1 cup salsa,, or to taste
​
Picture
Preparation
  • Spray a large griddle or skillet with cooking spray and heat over medium heat.
  • Working in batches as necessary, place one tortilla on the griddle and spread with 1/4 cup squash. Sprinkle with 1/4 cup cheese. Add a quarter of the black beans and drizzle with about 3 tablespoons of salsa. Top with another 1/4 cup cheese and finish with a tortilla.
  • Heat 5 minutes per side or until browned and crispy as desired. Transfer to a plate and use a pizza cutter to slice into wedges. Serve hot with sour cream, avocado, and lime.

​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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