Healthy Recipes

Directions

1. Boil water

   Bring a large pot of water to a boil.

2. Preheat oven

   Preheat oven to 325º.

3. Add cubed squash

   Add the cubed squash and cook until fork tender.

4. Prepare squash for purée

   Remove the squash from the water to a food processor or blender.

5. Purée

   Add milk and purée till smooth. Set aside.

6. Toss

   In a large bowl, toss garlic, beans, cumin, oregano, garlic, salt, and pepper.

7. Heat oil

   Heat oil in a non-stick pan over medium heat.

8. Add beans to pan

   Once hot, add the bean mixture to the pan. Cook for 1–2 minutes.

9. Cook beans

   Add half of the reserved bean liquid. Allow cooking, for about 2 minutes, until slightly thickened. Add more liquid if needed.

10. Stir in cilantro

    Remove from heat and stir in cilantro.

11. Layout tortillas

    On a clean countertop layout half the corn tortillas (6).

12. Layer quesadillas

    Spread 1–2 tablespoons of butternut squash purée on the tortilla and layer with the bean mixture.

13. Top with cheese

    Sprinkle with 1 tablespoon of cheese, then top with another corn tortilla and press gently.

14. Arrange

    Arrange quesadillas in a single layer on a baking sheet.

15. Bake

    Bake in the oven until cheese is melted and edges are crisp, flipping halfway through, about 8–12 minutes.