1/2 medium yellow onion, diced
1 Tbsp. canola oil
2 c. butternut squash, diced (about half of a butternut squash)
fajita seasoning
1 can black beans, drained
1/2 tsp. garlic powder
1/2 tsp. cumin
1 Tbsp. tomato paste
grated cheese (soy, milk, or rice)
8 corn tortillas
1. Dice the onion and butternut squash.
2. Put the squash into a bowl and fill with water. Cook in the microwave until tender (It took our microwave 10 minutes)
3. Add 1 Tbsp. of oil to a skillet and place over medium heat. Add the onions and saute while everything else is cooking.
4. Drain the beans and thrown them into a pot over low heat. Add the garlic powder, cumin and tomato paste and stir until well combined. (You can add a bit of water if needed).
5. Once the squash are tender, drain them and add into the skillet with onions. Season the veggie mixture with fajita seasoning – I didn’t measure so just taste as you go. As you stir the veggies, try to smash up the squash a little bit. You want to end up with mashed squash that still has some chunks in it.
6. Heat a large skillet over medium heat. Place a corn tortilla on the skillet. Sprinkle a little grated cheese on the tortilla. Spread a spoonful or two of the mashed squash and onion on the tortilla. Add a couple of spoonfuls of black beans. Sprinkle on a bit more cheese and top with another tortilla. Flip the tortilla and allow it to cook for a minute on the other side. Remove the finished quesadilla and repeat with the remaining ingredients until you’ve used them up.
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