Dinner time is always a battle with the pickiest of eaters sitting right there at my table. After many, many nights of unsuccessful attempts at sneaking some semblance of healthy nourishment into the few dinner items he will actually eat, I finally had a breakthrough in the simplest form: pureed butternut squash mixed in with refried black beans.
We ate crispy black bean and squash quesadillas three times last week. So far, it hasn’t lost its lustre. ✨ 👏🏽
Keep reading for the recipe!
1/2 cup canned vegetarian organic refried black beans
1/4 cup butternut squash purée
1/8 teaspoon salt
2 teaspoons canola oil
2 8-inch flour tortillas
butternut squash purée
1. Heat oven to 425°. Trim the squash, cut in half lengthwise, and scrape out the seeds.
2. Place the squash cut-side down onto a baking sheet lined with parchment paper. Roast for 40 minutes until completely tender.
3. When cool enough to handle, spoon the flesh into a food processor or blender.
1. In a small bowl, mix the refried black beans with the butternut squash purée. Divide between two tortillas, leaving a 1-inch border. Sprinkle each with a pinch of salt. Fold the tortilla over to make a half-moon.
2. Heat the canola oil in a small skillet over medium heat. Add one quesadilla to the pan and cook until it is golden brown, about 2 minutes per side. Cut into wedges and serve.