Pinto Bean and Butternut Squash Quesadilla

Servings: 4 | Serving size: 1 quesadillas

Cooking time: 60 minutes (the butternut squash could be roasted ahead of time)

This recipe can easily be multiplied.

This recipe is good as leftovers, and the filling will keep for about 48 hours in the refrigerator. Reheat gently and then complete the quesadillas.

Ingredients

• 1 lb. butternut squash
• 1/2 cup 2% milk
• 2 tsp. olive oil
• 2 cloves  garlic (minced)
• 1 15-ounce can  no salt added pinto beans (drained and rinsed)
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. chili powder
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• ground black pepper to taste
• 1/2 cup water
• spray olive oil
• 2 Tbsp. fresh cilantro (chopped)
• 1/2 cup pumpkin seeds
• 8 6-inch corn tortillas
• 6 ounces reduced fat Monterey jack cheese (grated)
• 4 Tbsp. reduced fat sour cream

Preheat the oven to 325°F.

Cut the butternut squash in half lengthwise.

Scoop out the seeds and discard them.

Place 1 teaspoon olive oil in a small roasting pan.

Place the butternut squash in the pan cut side down and move around the pan to coat with the olive oil.

Put the pan in the oven and roast for 40 minutes.

Remove and let cool.

Peel the squash and cut into about 1/2 inch dice. (Reserve half of the butternut squash for another use.)

Place the squash in a blender with the milk and puree until smooth.

Place the olive oil in a skillet over medium high heat.

Add the garlic when the oil is hot and cook for about 1 minute. Stir frequently.

Add the beans.

Cook for about one minute. Stir continuously.

Add the cumin, paprika, chili powder, oregano, salt, pepper and water.

Stir and when the water begins to boil adjust the heat until it is simmering.

Simmer for about 5 minutes. Stir occasionally.

Stir in the butternut squash puree and the cilantro and 1/4 cup of the pumpkin seeds.

Place a large skillet or griddle over high heat. When hot spray with oil.

Add four corn tortillas and then top each with 1/4 of the bean and butternut squash mixture.

Top with the cheese and then each with another corn tortilla.

Lightly spray the top of the quesadillas with oil.

Cook for about 5 minutes on the first side, turn and cook for another 4 to 5 minutes.

Serve topped with 1 tablespoon of sour cream and 1 tablespoon of pumpkin seeds per quesadilla.