Black Bean and Butternut Squash Quesadillas

Makes 4 Servings

 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


  1. Saute onion and garlic (using nonstick cooking spray) in a
    medium size pan until soft.
  2. Add mashed butternut squash, black beans, spices and jalapeno.
  3. Heat until just warm.
  4. Spread squash mixture over tortilla, then top with baby
    spinach, cheese and onion.
  5. Top with second tortilla.
  6. Heat a pan on high heat and spray with nonstick cooking spray.
  7. 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

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