Bean & Squash Oven Quesadillas
Oven Quesadillas are like a south-of-the-border panini-- fold whatever you'd like into half of a tortilla and bake for 10 minutes in a very hot oven. If you have one, you can also use a countertop sandwich press or grill. Other good stuffing ideas: pinto beans, leftover turkey or chicken, ground beef or chorizo, julienned daikon or regular radishes, squash or sweet potatoes, or greens. Extras keep well in the fridge wrapped in tin foil (or longer term in foil then plastic in the freezer) for a grab-and-go meal.
If you're using a whole squash or sweet potato and need to cook it, do that first following any recipe to roast or steam in bite-sized chunks. You'll only need a cup or two cooked.
Set the temperature of your oven to 425 and spread or spray a little bit of oil on a rimmed baking sheet.
Finely mince your onions and allow to soak in a little lime juice or apple cider vinegar for 5-10 minutes to take away a little of the sharp bite but not the flavor. Drain excess liquid.
Set out a few flour tortillas on the baking sheet, and then start to assemble your ingredients on just half the tortillas: beans, roasted squash, corn, any other vegetables, minced onion and jalapeños, a small dollop of salsa and finally cheese. Just make sure not to overpack them-- just a few spoonfuls of filling is plenty.
Fold the opposite half over top of the ingredients and press down. Paint a little oil on top, and bake for 10-12 minutes until cheese is melted and tortilla has crisped up.
Cut into wedges and serve with salsa, sour cream, cilantro or avocado.
You can also do this in a cast iron skillet on the stove top. To get a panini press effect, once stuffed, place a second smaller cast iron skillet on top of the quesadilla while cooking.
Inspired by Girl vs. Dough's Butternut Squash and Black Bean Quesadillas with Chipotle-Lime Crema.
Ingredients
Directions
If you're using a whole squash or sweet potato and need to cook it, do that first following any recipe to roast or steam in bite-sized chunks. You'll only need a cup or two cooked.
Set the temperature of your oven to 425 and spread or spray a little bit of oil on a rimmed baking sheet.
Finely mince your onions and allow to soak in a little lime juice or apple cider vinegar for 5-10 minutes to take away a little of the sharp bite but not the flavor. Drain excess liquid.
Set out a few flour tortillas on the baking sheet, and then start to assemble your ingredients on just half the tortillas: beans, roasted squash, corn, any other vegetables, minced onion and jalapeños, a small dollop of salsa and finally cheese. Just make sure not to overpack them-- just a few spoonfuls of filling is plenty.
Fold the opposite half over top of the ingredients and press down. Paint a little oil on top, and bake for 10-12 minutes until cheese is melted and tortilla has crisped up.
Cut into wedges and serve with salsa, sour cream, cilantro or avocado.
You can also do this in a cast iron skillet on the stove top. To get a panini press effect, once stuffed, place a second smaller cast iron skillet on top of the quesadilla while cooking.