Black Bean and Butternut Squash Quesadillas
- 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.