The winter squash in these quesadillas provides a savory way to eat this seasonal vegetable while supplying 90 percent of the daily recommended vitamin A intake. You can use canned pumpkin or the puree from any variety of roasted winter squash, like butternut or acorn.
Yield: 4 servings
Preparation time: 15 minutes
Cooking time: 12 minutes
1/2 tbsp olive oil
1/4 cup diced onion
2 cloves garlic, minced
1/2 tsp chili powder
1/4 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp fine ground sea salt
1/8 tsp ground black pepper
1/3 cup pureed winter squash
8 corn tortillas
1/2 cup low-sodium black beans, rinsed and drained
1/3 cup shredded white cheddar cheese
Heat the oil over medium-high heat in a small skillet. Add the onion and cook for 2 minutes. Add the garlic and cook for 2 more minutes.
Stir in the chili powder, cumin, coriander, salt, and black pepper. Cook for 1 minute and turn off the heat. Stir in the pureed squash and set aside.
Place 4 of the corn tortillas on a flat work surface. Spread an equal amount of the squash over each. Divide the black beans into 4 portions and sprinkle over the squash. Next, add ¼ of the cheese and top with another tortilla.
Preheat a large skillet or griddle over medium-high heat. Carefully place the quesadillas in the pan. Cook for about 3 minutes on each side, until the tortillas are browned and the fillings are warm with the cheese melted.
Cut each quesadilla into 4 wedges and serve.
Nutrition information for 1 serving: Calories 174; Total Fat 5.8 g; Saturated Fat 2 g; Trans Fat 0 g; Cholesterol 10 mg; Sodium 254 mg; Carbohydrate 25.4 g; Fiber 4.1 g; Sugar 2.3 g; Protein 6.4 g; Vitamin A 2699 IU; Vitamin C 1.8 mg; Calcium 153 mg; Iron 1.2 mg