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 325º.
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 1–2 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.