Makes 4 Servings
Ingredients:
- 1 small butternut squash, cooked and mashed
- 1 cup black beans, canned
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1/2 large chili pepper
- 2 tablespoons sour cream, low-fat or reduced fat plain yogurt
- 8 whole wheat tortillas
- 1/4 cup cheddar cheese, reduced-fat
- 1/2 cup baby spinach
Directions:
- Saute onion and garlic (using nonstick cooking spray) in a
medium size pan until soft. - Add mashed butternut squash, black beans, spices and jalapeno.
- Heat until just warm.
- Spread squash mixture over tortilla, then top with baby
spinach, cheese and onion. - Top with second tortilla.
- Heat a pan on high heat and spray with nonstick cooking spray.
- Brown quesadilla about 1 minute on each side, until the
inside is warm, and the cheese is melted.
Tip: Other winter squash, pumpkin or sweet potato could be used in place of butternut squash.
Recipe adapted from: Bronson Wellness Center, MyPlate Kitchen
https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/black-bean-and-sweet-potato-quesadillas
