Smoky Delicata Squash Black Bean Baked Quesadillas Recipes

VEGAN CHIPOTLE BUTTERNUT SQUASH & BLACK BEAN QUESADILLAS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Place cubed butternut squash in a medium bowl and add minced chipotles in adobo, olive oil, salt, and pepper. Toss until chipotle is well-distributed. Pour squash onto a large rimmed baking sheet and spread into a single layer. Place in oven.Bake, stirring once or twice, 25-30 minutes until fork-tender and golden in places. Pull from oven and set aside.
• Place a large saute pan over medium heat to warm up while you assemble your first quesadilla.
• To assemble the quesadillas, lay out one flour tortilla. Add 1/4 of the squash. Using a fork, mash the squash. Add 1/4 of the beans. Squeeze some lime juice over the beans and squash and cover with the second tortilla, pressing down to help the quesadilla hold together. Repeat with remaining three quesadillas.
• Cook, one at a time. Add 1 tablespoon of oil to the hot pan. Use a spatula/turner to distribute the oil around the entire surface of the pan. When the oil is hot, carefully transfer the quesadilla to the pan and cook until the tortilla is puffed and golden, then flip, cooking the other side until puffed and golden.
• Use the spatula to transfer the quesadilla to a cutting board and, using a chef's knife, cut into wedges. Transfer to a plate and serve with avocado crema or salsa.

SMOKY DELICATA SQUASH & BLACK BEAN BAKED QUESADILLAS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Set out two rimmed baking sheets.
• Drizzle 1 tablespoon olive oil into a large saute pan over medium-high heat. When hot, add the onions. Saute, stirring occasionally, until tender and browned here and there, about 5 minutes. Remove onions from pan and return pan to the burner. Reduce heat to medium and immediately add the remaining 1 tablespoon olive oil and the squash. Cook, stirring occasionally, until most of the squash pieces have been seared golden brown on at least one side and are beginning to soften, about 5 minutes. Reduce heat to medium-low and add water, brown sugar, cumin, smoked paprika, chili powder, salt, and pepper. Stir gently to distribute water and spices and continue to saute, stirring occasionally, until the water cooks off, about 3 minutes. Remove from heat.
• Place a flour tortilla on your prep surface and add 1/6 of the toppings to the bottom half of the tortilla, in a single layer. Start with the squash, then scatter about 3 tablespoons of black beans, then add some onions and finally 3-4 slices of the pepper jack cheese. Fold the tortilla over to form a half-moon shape and carefully transfer to a baking sheet. Repeat with remaining tortillas. Make sure the quesadillas sit in a single layer on the baking sheets - I fit three to a sheet. Note: you can brush the quesadillas with a little olive oil at this point to help them bake up a little more crisp and golden. I usually do this, but I forgot this time and I really didn't miss the extra oil, so I left it out of the recipe.
• Bake until the cheese has melted and the tortilla is golden brown and crisp in spots. Using a pizza cutter, cut each quesadilla into thirds. Transfer to plates and serve with assorted toppings, if desired.