In the spirit of the holidays, I decided to feature butternut squash in a unique way this week, in one of my favorite foods, quesadillas! It gives this meal a creamy, hearty base that's packed with vitamins and minerals. The black beans add some extra protein and the spinach tops this meal off with 10% of your daily value of calcium (pretty impressive for a cheese-less quesadilla).
I hope everyone has a safe and wonderful Thanksgiving with family and friends! See you back here soon!
Black Bean & Butternut Squash Quesadillas
Makes 2 Servings
2/3 cup butternut squash
1/2 cup black beans
1/4 cup corn
1/2 cup fresh spinach
2-10 inch whole wheat tortillas
1/2 Tbsp. butter or margarine
Sauté or microwave squash until soft. Spread squash on half of each tortilla and mash with a fork. Layer black bean and corn on top of squash. Sauté spinach until wilted and place on tortilla. Fold each tortilla in half and add butter to pan on medium heat. Cook each tortilla until golden brown on each side, about 3-5 minutes per side. Remove from heat and let rest for 1-2 minutes. Cut each tortilla into thirds and serve with salsa or other toppings.
Nutrition Facts: 369 Calories, 9g Fat, 60g Carbohydrates, 15g Protein, 12g Fiber, 194mg Sodium, 972mg Potassium