14571 Butternut, Black Bean and Chipolte Quesadillas Depends on the method used to cook the squash 30 minutes 12-15 quesadillas Wed Feb 04 08:17:37 -0800 2009 Wed Feb 04 08:17:37 -0800 2009 Easy Mexican User http://www.chow.com/recipes/14571 Wed, 04 Feb 2009 16:17:37 GMT I think it was about 4 years ago my friend bought several butternut squash at a farmers market. Her husband asked her to get 10 zuchinnis for a dish, instead she got butternut. You can see that she didn’t do the cooking. She just saw squash and that is what she got. Well, she ate one … hated it so, guess who got the rest … me.

Well I made soup, pasta sauce, roasted and risotto; and then ran out of ideas. My friend wanted Mexican so I tried to come up with something. Black bean quesadillas are a favorite of mine so this was the end result.

This is a great appetizer or I enjoy it as a main course.

You can add diced cooked chicken to this which I do quite often, and even use different cheeses if you want. I have also added olives and even fresh avacado slices which was very good. However this is my favorite and quick and easy recipe.

NOTE: Butternut squash can be cooked many ways. You can roast the squash cut up with olive oil, salt and pepper, or … You can saute in a pan with a little water or broth until soft, or … You can even microwave in a bowl with just a tablespoon or two of water covered with saran wrap if you are in a hurry.

I prefer roasting mine first but not too brown and then mash them. Either methods works.

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  • Peel, dice and cook your squash which ever method you like the best. Add to a large bowl and mash.
  • Now in a small saute pan with a little olive oil add the onion, garlic and chipoltes. Cook just a few minutes until slightly soft. Add the black beans, cumin, salt, pepper and cilantro and stir until well mixed and heated.
  • Add the bean mixture to the squash and mix well.
  • Now take a flour tortilla and put some of the mixture on one half of the tortilla and top with the cheese. Fold over brush each side with olive oil and cook on a grill pan if possible … or and outside grill, or even just a saute pan. If you want, bake at 425 as well. To me, the grill pan works best.
  • Serve, let set just a minute till the cheese slightly sets up and then cut into wedges. Top with sour cream and chopped scallions. Guacamole or salsa would also be a nice addition. ENJOY!
    • ]]>     http://www.chow.com kchurchill5 50 Main 1 medium butternut squash, peeled, cut and cooked and mashed

    ]]>     2 cans black beans(drained and rinsed)

    ]]>     2-3 chipoltes in adobo, diced fine

    ]]>     1 small red onion diced

    ]]>     1 Tablespoon fresh cilantro chopped

    ]]>     1 tablespoon ground cumin

    ]]>     2 teaspoons minced garlic

    ]]>     Salt and pepper to taste

    ]]>     Olive oil to saute the vegetables and to brush on the tortillas

    ]]>     Monterey Jack or Pepperjack cheese, or even a Mexican blend is fine grated

    ]]>     Flour tortillas

    ]]>     512 mexican 89 starter 5029 main course 121 beans 302 squash 384 easy 695 quick