If you are looking for a quick snack to accompany the Black Garlic Tomato Soup from yesterday, look no further than these Black Bean and Winter Squash Quesadillas. I’m starting the process of using up the winter squash I’m hoarding – I mean, storing – for the winter. I roasted one of the honey nut squash from Trader Joe’s for this recipe. These squash look like a small butternut squash, but the flesh is a darker orange.
My tip for roasting winter squash is to cook them whole – I posted a tutorial on how to do this with a pumpkin a few weeks ago, but it works for any winter squash. I have been puncturing a few wholes in the squash before I put it in the oven, mostly because I’ve had a few small potatoes burst in the oven in our rental and don’t want to risk it with a much larger squash.
The quesadillas are great to serve with a soup for lunch. They can easily be heated up in the microwave and are quick to make the night before.
Black Bean and Winter Squash Quesadilla with Black Garlic Soup
Black Bean and Winter Squash Quesadillas
1 small winter squash, roasted (or 1 cup of already prepared winter squash puree from a larger squash)
1 15 ounce can black beans, drained and rinsed
4 slices of cheese (Monterey Jack or similar)
Spread several tablespoons of the winter squash puree on half of a quesadilla. Spread 1/4 cup of the black beans on top and then layer with a slice of cheese. Fold the tortilla in half over the squash, beans and cheese. Cook in a preheated skillet, flipping once to ensure both sides are golden brown. Repeat with remaining ingredients.