Butternut Squash and White Bean Quesadilla
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Baking Sheet
- Mixing Bowl
- Non-stick Pan
- Food Processor or Blender
- ¾ lb. butternut squash, peeled, deseeded, cubed
- ½ cup low fat milk
- 1 (15 oz.) can low sodium white beans, rinsed, drained and juice reserved
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- 1 garlic clove, minced
- Kosher salt and black pepper to taste
- 1 teaspoon canola oil
- 2 tablespoons fresh cilantro, chopped
- 12 corn tortillas
- ¼ cup shredded cheddar cheese
- Cooking spray as needed
Bring a large pot of water to a boil.
Preheat oven to 325 degrees.
Add cubed squash
Add the cubed squash and cook until fork tender.
Prepare squash for purée
Remove the squash from the water to a food processor or blender.
Add milk and purée till smooth. Set aside.
In a large bowl, toss garlic, beans, cumin, oregano, garlic, salt, and pepper.
Heat oil in a non-stick pan over medium heat.
Add beans to pan
Once hot, add the bean mixture to the pan. Cook for 1 to 2 minutes.
Add half of the reserved bean liquid. Allow cooking, for about 2 minutes, until slightly thickened. (Add more liquid if needed.)
Stir in cilantro
Remove from heat and stir in cilantro.
On a clean countertop layout half the corn tortillas (6).
Spread 1-2 tablespoons of butternut squash purée on the tortilla and layer with the bean mixture.
Top with cheese
Sprinkle with 1 tablespoon of cheese, then top with another corn tortilla and press gently.
Arrange quesadillas in a single layer on a baking sheet.
Bake in the oven until cheese is melted and edges are crisp, flipping halfway through, about 8-12 minutes.