1Medium Butternut squashPeeled and diced into small pieces
⅔CupBlackbeans Precooked
¼Cup CheddarFinely grated
⅔Cup CornCanned
1Batch Fresh tortilla See Recipe
3tbspOlive oil
Salt & pepper
Instructions
Preheat your oven to 180/250
Peel and dice your butternut squash. The pieces should be ½ inch in size. Put the diced butternut into a bowl, add the Olive oil and seasoning. Combine to make sure all the Squash is coated in oil
Put your Butternut squash in the oven and cook for 20-25 minutes, until fully cooked through and browned and crispy on the edges
Make your tortilla
Take your cooked squash, and combine it with all other ingredients, mixing well. Your butternut squash will break in some places, this is fine!
Heat your frying pan to a low heat (no need for oil)
Cook one tortilla at a time, for 90-120 seconds
Turn over the tortilla and add your ingredient mix on one half
Fold the side with no ingredients on it over to create a half moon. Apply a little pressure to help the top half of the tortilla stick to the ingredients. Cook for another 30 seconds. Flip over and cook for 30 seconds
Put your finished quesadilla on a board and repeat until all the tortilla have been used