Oh my gosh!! Yum! Yum!
Black Bean Butternut Squash Quesadillas with Chipotle Lime Crema
Author: Girl Versus Dough
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 2 servings
Ingredients
For the chipotle lime crema:
½ cup sour cream
1 teaspoon minced garlic
1 chipotle chile from a can of chipotles in adobo sauce
Zest and juice of ½ lime
For the quesadillas:
½ cup mashed cooked butternut squash
1 tablespoon chopped cilantro
1½ teaspoons taco seasoning
½ teaspoon lime juice
2 teaspoons olive or vegetable oil
2 flour tortillas
¼ cup canned (rinsed and drained) black beans
¼ cup shredded Monterey Jack cheese
Directions
To make the chipotle lime crema: Process all of the ingredients in a food processor until smooth. Adjust to taste, if needed (add more chipotle chiles, more garlic, maybe a dash of salt, etc.). Set aside to thicken up slightly.
Meanwhile, make the quesadillas: In a small bowl, combine the butternut squash, cilantro, taco seasoning and lime juice. Adjust to taste, if needed.
In a large skillet over medium heat, heat the oil. Place one tortilla in the skillet; spread the butternut squash mixture on top. Top with the black beans, then sprinkle with the cheese (go ahead; you can add extra cheese if you want). Top with the second tortilla. Cook 3 to 5 minutes on one side until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla over and cook another 3 to 4 minutes on the other side until the bottom tortilla is golden brown and crispy and the cheese is melted.
Cut the quesadilla into wedges; serve with the crema on the side or spooned on top, along with extra cilantro and/or other toppings like salsa or diced tomatoes, sliced jalapenos and guacamole.
Recipe by Girl Versus Dough at http://www.girlversusdough.com/2014/10/09/black-bean-butternut-squash-quesadillas-chipotle-lime-crema/
Black Bean Butternut Squash Quesadillas with Chipotle Lime Crema
Author: Girl Versus Dough
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 2 servings
Ingredients
For the chipotle lime crema:
½ cup sour cream
1 teaspoon minced garlic
1 chipotle chile from a can of chipotles in adobo sauce
Zest and juice of ½ lime
For the quesadillas:
½ cup mashed cooked butternut squash
1 tablespoon chopped cilantro
1½ teaspoons taco seasoning
½ teaspoon lime juice
2 teaspoons olive or vegetable oil
2 flour tortillas
¼ cup canned (rinsed and drained) black beans
¼ cup shredded Monterey Jack cheese
Directions
To make the chipotle lime crema: Process all of the ingredients in a food processor until smooth. Adjust to taste, if needed (add more chipotle chiles, more garlic, maybe a dash of salt, etc.). Set aside to thicken up slightly.
Meanwhile, make the quesadillas: In a small bowl, combine the butternut squash, cilantro, taco seasoning and lime juice. Adjust to taste, if needed.
In a large skillet over medium heat, heat the oil. Place one tortilla in the skillet; spread the butternut squash mixture on top. Top with the black beans, then sprinkle with the cheese (go ahead; you can add extra cheese if you want). Top with the second tortilla. Cook 3 to 5 minutes on one side until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla over and cook another 3 to 4 minutes on the other side until the bottom tortilla is golden brown and crispy and the cheese is melted.
Cut the quesadilla into wedges; serve with the crema on the side or spooned on top, along with extra cilantro and/or other toppings like salsa or diced tomatoes, sliced jalapenos and guacamole.
Recipe by Girl Versus Dough at http://www.girlversusdough.com/2014/10/09/black-bean-butternut-squash-quesadillas-chipotle-lime-crema/